Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb' Z4 r; ]# m6 p7 g
. w& S0 J! z' ~+ T/ f$ Ptvb now,tvbnow,bttvb5.39.217.77:8898" Z9 c) l0 q- B& c8 \
0 J' ]0 W4 b0 i& X" ctvb now,tvbnow,bttvbTVBNOW 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。- w; E1 F* s. t) d, C
 公仔箱論壇" _' Z6 q, ^8 y1 p" r
5.39.217.77:88986 h1 r/ m! p% c! c* a0 }
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.: U$ d) y& E- F& b. W. r+ ]
Ingredients
6 G5 d. o' s" @+ H2 s! v* [" i1 ]2 X$ |" VFor the soufflétvb now,tvbnow,bttvb! ?# P) J: W5 J) w' O' c8 N; p
·
" _& g' C- [" Z4 H$ ?600g/1lb5oz strawberries, hulled
$ ]9 J, [9 r, h- z- x5 r' V3 Z8 V+ B·
' p. b. X M) }公仔箱論壇4tbspdemerara sugar8 r0 c# [4 m, W1 |; z# h# A7 a
·公仔箱論壇) t0 T* d: j# ]9 q, ?
1 lemon, juice only
/ D$ f& i( u1 b3 H4 X7 qTVBNOW 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。·
+ D6 q/ F8 g$ b; u6 z* z. @* e0 m5 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。2tbsp kirsch8 Q. d3 \7 r6 P- O3 ~. |
·5.39.217.77:88980 n7 e0 e8 Z7 s5 q
2tbsp cornflour' d& y( o* B2 E0 X6 L; B t W; }
·
$ W7 r- Y N2 a# W& v5 A" `tvb now,tvbnow,bttvb10free-range egg whites
( Z( S' F% ^$ S" s' F公仔箱論壇·公仔箱論壇' s) i. k% D% O
85g/3ozcaster sugar5.39.217.77:8898- V1 H2 d' g5 c% C; N$ R' c
·
* ?- z! Z' o1 P: f% \5.39.217.77:8898225g/8ozclotted cream
6 U+ P" `; C( o) E$ o/ d T5 P公仔箱論壇For the crumble topping9 J1 Z; z+ a# y# B5 L! |* A
·
0 H! Q! f S$ g$ Y* J7 n. ^8 _% GTVBNOW 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 chopped pistachios公仔箱論壇1 F* A' Z y6 B
·5.39.217.77:8898. c3 c3 U( l4 g# y7 B( ]% o- n
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。( |; ^' d# h0 G# H& U* {
·
9 K) [7 c/ b, B" k0 d9 V+ J公仔箱論壇1tbsp demerara sugartvb now,tvbnow,bttvb2 d3 U7 u1 Y8 H2 B2 q2 w! J; l5 ?$ T
·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。4 s- F, Q! A9 q
1tbsp rolled oats
' C9 U: _) a: M( i p3 t0 H4 ]tvb now,tvbnow,bttvb·
4 ?$ Z% h' m% H) V; I1tbsp desiccated coconut
* V/ w8 p4 ]# r# f公仔箱論壇Preparation method
* Z/ g/ q. H; d/ z - 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.
, z9 T) |! i: ]4 N1 k$ I! WTVBNOW 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。
: o e1 i; \1 G$ T( a5 ltvb now,tvbnow,bttvb
7 h( ^0 k3 H2 l, g9 |1 C! E0 q, h! Rtvb now,tvbnow,bttvb
" j( p, [: s3 b# ~5.39.217.77:8898 |
發表於 2014-4-9 01:01 AM
| 
