Strawberry soufflé with crumble topping and clottedcream5.39.217.77:88983 [1 Q$ r2 x/ v- N6 }8 N$ t k
3 L" A0 A/ Y* B" j" E) H5.39.217.77:8898
( ` w `8 |. I) ]/ l- `' 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。: M$ U6 O' v4 c, `( O2 R$ I
5.39.217.77:88989 u* Q# ]8 x! A& j9 C
4 W' ^" M( C' v4 o& K" lTVBNOW 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 B+ j. @* v' K! ^
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇5 W0 g+ x* P, b! E
Ingredients
7 B# ]2 P! Z9 RFor the soufflé
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$ G7 I3 v l+ k6 V7 |6 x600g/1lb5oz strawberries, hulled5.39.217.77:8898: u' }6 H j: z0 e0 K* A( y j
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4tbspdemerara sugar
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1 lemon, juice only# Z# C+ Q, X1 Y5 I1 W D) M/ ^9 C9 y
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; t2 c) g3 E/ j6 m4 s2tbsp kirschTVBNOW 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。- k1 |; G o1 V+ b
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$ _7 {% {2 G$ { z- 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。2tbsp cornflourTVBNOW 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+ d m$ T! X/ j
·公仔箱論壇& S, |, `$ Q7 e7 }* ~
10free-range egg whites
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5 @) i$ k8 u* D$ A: U& f7 J6 h. l: T85g/3ozcaster sugar
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, c% A0 @3 m/ @9 ntvb now,tvbnow,bttvb225g/8ozclotted cream
0 g2 ~1 A2 b0 G/ \3 Ztvb now,tvbnow,bttvbFor the crumble topping公仔箱論壇+ {) S# t' E7 G. _" d
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; a) I+ h0 q. Q* j5 A1tbsp chopped pistachios
! d: u& v+ O8 _0 v$ C9 r5.39.217.77:8898·
- N9 B3 C4 t* w0 ^& ^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。1tbsp nibbed almonds
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: Y3 G( U6 w0 b4 [% Z! z. {: s1tbsp demerara sugarTVBNOW 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 q3 w$ ^8 D& m y
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6 D* \9 }0 I! O9 N1tbsp rolled oats
- Q5 e9 F+ o7 I; i2 i" \7 X2 itvb now,tvbnow,bttvb·公仔箱論壇6 c+ c. m6 _; ~% E: E
1tbsp desiccated coconut7 m4 P O9 B1 e) k6 w8 Q
Preparation methodTVBNOW 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。' N% w. D# A; m Y, j& o: w
- 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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