Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。6 ]3 h& }2 X; @
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6 I& f+ ]/ m" ^6 bTVBNOW 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/ [( O/ C: O3 q( G) T- k
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( }6 s6 x6 I/ m! B7 Z9 f公仔箱論壇
# R8 S2 N8 p6 PMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 h: q# J) m. s W$ }tvb now,tvbnow,bttvbIngredients
5 i& d' O( t) a- YFor the soufflé公仔箱論壇) {7 t1 W% c- L2 g5 X: S2 L( H+ |
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9 x2 F- a9 g) s# n3 @8 i: m- U5.39.217.77:8898600g/1lb5oz strawberries, hulled
6 G. l8 D+ ?, }4 f; Q8 T2 G# 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。·
( P6 j+ ]" d2 E/ Y7 jTVBNOW 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。4tbspdemerara sugar' n5 I5 i) j2 o! I% Z& O, w, b) w
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. D' x! c( ^1 [2 L! a" R公仔箱論壇1 lemon, juice onlytvb now,tvbnow,bttvb- T3 c+ B; c) i5 f, K( k
·TVBNOW 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。. }, z5 i, r1 d4 }/ b
2tbsp kirsch5.39.217.77:8898* S1 g- I# f3 ]3 H4 @& l) q3 H
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8 b: l) `; p' \5 j) z7 r8 x* ntvb now,tvbnow,bttvb2tbsp cornflour公仔箱論壇1 G. m% K! K* i' z! r
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10free-range egg whites7 c! L8 p1 h/ R3 H- h2 {
·公仔箱論壇) L& `/ J' K2 a( q! g' T5 C
85g/3ozcaster sugar
+ Y5 T, j; b$ l7 I9 d& m6 F公仔箱論壇·
/ { _6 i+ t6 M U! D3 N+ t公仔箱論壇225g/8ozclotted cream8 O- y9 K1 y9 X1 f" \# J1 M* N9 S
For the crumble topping
2 {9 `2 e! k7 \' g' i1 ITVBNOW 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。·3 K& r5 T. ?2 c. j* |( y" a, V
1tbsp chopped pistachios* S& G/ d" Q6 @4 [
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9 q" C& @4 m j; \6 H公仔箱論壇1tbsp nibbed almonds
/ ]6 a% B: T' u6 u) _$ m/ BTVBNOW 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。·# J6 ~- }9 h% ^ `" I$ d; k" I+ ]8 X
1tbsp demerara sugar公仔箱論壇$ _1 G4 }5 \* [, _# `) {
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* m- n; B* @$ n3 a公仔箱論壇1tbsp rolled oats公仔箱論壇* C* f" q5 ^5 i- Z0 O
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1tbsp desiccated coconut
% q3 u$ v0 Q' A% W8 a, B/ {! W公仔箱論壇Preparation method
8 @$ K6 m$ u+ ]! R( Y, p - 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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