Strawberry soufflé with crumble topping and clottedcream
7 u$ o" I+ N, W8 DTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。
9 |( a' {$ @/ A& w. CTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。5.39.217.77:8898# K( B% N, s* \1 s' R
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/ C! L' L9 I5 i# [1 [1 d5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb' T! D2 |/ j/ u$ h& k+ Q
Ingredients5.39.217.77:8898. N% g$ B: ]6 R8 z8 f" D" [
For the soufflé$ O( ^7 r6 m3 C; ?
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& _# S- P6 y* I" D: p5.39.217.77:8898600g/1lb5oz strawberries, hulledTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。- X- f' i) m/ ]/ h, g* C4 s
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: Z: G. m+ `: |* r% M0 Rtvb now,tvbnow,bttvb4tbspdemerara sugartvb now,tvbnow,bttvb" {) z1 K3 v# t
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, |) r( q: y: B* P1 ATVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1 lemon, juice onlytvb now,tvbnow,bttvb: h) d; L5 n) x! ~( ^( T
·公仔箱論壇2 _1 B( \, ]1 W/ |% q+ n; p9 j, t
2tbsp kirschtvb now,tvbnow,bttvb! f8 D1 j% N& d8 C
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2tbsp cornflour
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10free-range egg whites
7 A) g, R( Y4 x% A1 I公仔箱論壇·5.39.217.77:8898% m8 S+ ^/ u. X; F0 R0 b
85g/3ozcaster sugar
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- D3 o6 Z/ A! _/ {- ?/ K) Y, h: itvb now,tvbnow,bttvb225g/8ozclotted cream
- S ?5 t4 E2 n8 a: q( s7 wFor the crumble topping
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1tbsp chopped pistachios公仔箱論壇/ y( { l- S) a8 l! m$ x6 G
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1tbsp nibbed almondsTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。$ ]! I7 ? n4 a
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1tbsp demerara sugar公仔箱論壇1 v& e c; x9 I, S0 b$ L
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1tbsp rolled oats5.39.217.77:88981 B h$ ~8 }; T0 r) d; \) C
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) y8 z$ a6 M( \0 I/ s6 e+ y) G, XTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1tbsp desiccated coconut
" j: W: y& X9 t7 Z( s( e# c公仔箱論壇Preparation method
* \' ^5 K2 |% ^3 k公仔箱論壇 - Preheat the oven to 180C/350F/Gas 4.
- For the soufflé, grease and sugar eight ramekins.
- Heat the strawberries, sugar, lemon juice and two tablespoons water in a saucepan until simmering. Stir gently and cook until tender. Remove one or two strawberries per person for a garnish and pour over the kirsch.
- Blend the rest of the mixture in a blender to a smooth purée. Pass the purée through a fine sieve into a clean saucepan. Mix the cornflour to a paste with two tablespoons of water and add this mixture to the purée. Bring the mixture to the boil, stirring continuously to avoid lumps.
- For the crumble topping, mix all of the topping ingredients together in a bowl, then sprinkle onto a baking tray and bake in the oven for 4-5 minutes, or until golden-brown.
- For the soufflé, whisk the egg whites in a clean bowl until soft peaks form when the whisk is removed. Slowly whisk in the sugar until the mixture is glossy and stiff peaks form when the whisk is removed.
- Beat one-third of the egg whites into the strawberry purée until well combined, then carefully fold in the remaining egg whites.
- Half-fill the ramekins with the soufflé mixture, then add the reserved strawberries and fill the ramekins to the top.
- Level the tops of the soufflés with a palette knife, place onto a baking tray and bake in the oven for eight minutes. Carefully sprinkle over the crumble topping, then return to the oven for a further 2-3 minutes.
- Serve with a quenelle of clotted cream on top.
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發表於 2014-4-9 01:01 AM
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