Strawberry soufflé with crumble topping and clottedcream, P" m* }6 M& ?) @; b* o& A
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9 \6 C0 y9 C/ w9 w公仔箱論壇$ J$ V. i. L* J7 B
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 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。* o. \8 X6 }2 G9 `7 `
$ D( e5 \) w# J( Q: w) `! L7 W% ^ RMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# c7 i8 j0 h' r+ n6 `- E3 FIngredients
# t1 i# ~! m4 wtvb now,tvbnow,bttvbFor the soufflé! M$ T2 O$ Q! U* m4 b: k% _! b' p
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% m S2 q$ X7 m+ h( o600g/1lb5oz strawberries, hulled5.39.217.77:8898* Z4 w/ x- m' r6 ^9 r
·公仔箱論壇8 b8 `" j9 e1 J+ C/ w) ^' `
4tbspdemerara sugar
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% S) t2 \; k2 s$ A5.39.217.77:88981 lemon, juice only公仔箱論壇 N; p5 }3 v6 f% Z5 z2 H5 x+ S: ]
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9 \1 L- x: o; L! ^5 V3 btvb now,tvbnow,bttvb2tbsp kirsch
8 } u1 |) X5 \9 ? r/ ~·公仔箱論壇* Q2 K- p; ?2 A' D
2tbsp cornflour
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1 m) W" N$ J2 N) f: K& X5 l W6 Q) o10free-range egg whites
" v2 w; l: K$ U3 @- a1 e* J) C: @& STVBNOW 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。·
7 g- K" c6 E& V3 U- P/ _公仔箱論壇85g/3ozcaster sugar
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2 ?3 w/ U* t% @ a" t9 _% l- z9 |5.39.217.77:8898225g/8ozclotted creamTVBNOW 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 V$ x4 `/ X% M4 C1 `4 i
For the crumble topping
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1tbsp chopped pistachios9 Z9 A- {4 B0 f- R
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0 P- |8 A* E- d& H( y) Etvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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8 G+ P# J1 e2 g6 A- ^2 HTVBNOW 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% E/ n- O& c" J2 O- p9 l4 Z
Preparation methodtvb now,tvbnow,bttvb$ M& O& v! s8 `" w5 X
- 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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