Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb) G% P4 M* K+ [4 E
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2 C$ c0 x7 i7 ]. P- i7 r+ j$ S5.39.217.77:8898TVBNOW 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。8 h+ B2 F) q# |6 O3 w3 A
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, W, L! O& `9 D5 ^( 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。
0 u- D9 x- ]" t1 m b4 b, Q# {, X$ N( 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' o A7 Z) y$ G! T9 \6 FTVBNOW 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。Ingredients
_% _$ F' R0 X3 c5 i' ?6 EFor the soufflé
1 ^; n, }# G8 M" T( u" R公仔箱論壇·# M4 C2 N- I- {( W0 j# w0 e9 x
600g/1lb5oz strawberries, hulled0 F' z" L( u& W) d, ?; p0 Q
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4tbspdemerara sugar. w" e% p0 p# \% f
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6 U6 B* O8 }1 w! ^2 P+ f0 I i; }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。1 lemon, juice only
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+ ~' K, B5 j& @: y7 N8 zTVBNOW 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 kirsch
. }8 b! E! N3 `: Z9 N! J1 g* G- 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。·tvb now,tvbnow,bttvb4 ~/ I6 M) X/ U4 N* P; k7 m, `' [
2tbsp cornflourtvb now,tvbnow,bttvb! \7 v# u: Z! `+ D: ], m
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10free-range egg whites
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9 }4 ~* o+ |# }# C" Y/ \tvb now,tvbnow,bttvb85g/3ozcaster sugar6 A. @ o$ p0 N+ [7 u& T
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225g/8ozclotted cream
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3 I0 Q2 d0 f7 o2 ]tvb now,tvbnow,bttvb1tbsp chopped pistachios _6 W. n% A8 c @
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: e+ e+ s: s2 ?( T( Q5.39.217.77:88981tbsp nibbed almonds
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3 F' ?1 y$ m* D. T; U公仔箱論壇1tbsp demerara sugar公仔箱論壇8 v3 s0 r9 Q& D7 x0 c4 F
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5 v- ~8 [; ]6 g- a% u8 \+ P" z1 z1tbsp rolled oats公仔箱論壇9 S3 U! n# w6 V! B, K! R8 r
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+ f4 `8 \4 t2 f/ ?6 }* `/ k6 R& r# 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。1tbsp desiccated coconut公仔箱論壇 q; ?5 S) B& Z; ~) P4 Y
Preparation methodtvb now,tvbnow,bttvb' @9 @5 c7 h5 F& l E& 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.
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發表於 2014-4-9 01:01 AM
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