Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb, {( k% x+ w& Y- ^" s+ r5 l
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3 [' F- ~ y: w( g( {; e: A5 B7 a5.39.217.77:8898tvb now,tvbnow,bttvb. `2 a. ?+ J6 E. V4 ^0 o3 w
$ T3 x# f. j. R6 t+ f- kTVBNOW 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 {1 P& N; ?3 N; ]( O公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
" I- A# k6 d' o% ?5.39.217.77:8898Ingredients
- |% B5 `/ G; }) YFor the souffléTVBNOW 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 k& O4 A: j5 C( Q$ m# y
·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。( s7 x& w( r+ x& {+ u4 [5 U
600g/1lb5oz strawberries, hulled
% k1 ]% Z% ?& ]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。·' `$ j P8 W0 Q4 o) H( a
4tbspdemerara sugartvb now,tvbnow,bttvb7 [$ N7 n& {% ~- T; @6 c F; V3 G
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8 j, ]) x" h$ dtvb now,tvbnow,bttvb1 lemon, juice only
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0 _: J1 c7 d* B: b1 z, |tvb now,tvbnow,bttvb2tbsp kirsch公仔箱論壇- {/ Y+ v8 N/ [! Q6 w+ Z G
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2tbsp cornflour5.39.217.77:8898+ K9 b# T- L3 W0 k4 R! _! W( F
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: s& v$ W/ Q r) l公仔箱論壇10free-range egg whites
% S( G B" z' v4 p. G$ kTVBNOW 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 Q0 v( |4 _$ w$ N f( m
85g/3ozcaster sugar
$ X) d" C- q9 R! q% z. g6 _1 T) Q: kTVBNOW 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。·
) w3 J& B7 E9 o: o1 O( k0 U4 V5.39.217.77:8898225g/8ozclotted cream
0 H) z9 t. i4 l* q0 XTVBNOW 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。For the crumble topping" R3 f2 `- F9 |9 D$ @. g8 C& N
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5 g- M. H2 r. z7 \; p! \& K公仔箱論壇1tbsp chopped pistachios
2 F$ u2 U7 f% `( G" T0 v* G2 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。·5.39.217.77:8898+ a' q8 F) Y, { _8 d8 r
1tbsp nibbed almonds
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0 j9 _% ^5 W3 L" p8 L9 ttvb now,tvbnow,bttvb1tbsp demerara sugar公仔箱論壇$ V& Q" u" b' ]: i; m( _# M! b
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}. U w, L5 k' Q( [8 K7 U1tbsp rolled oatstvb now,tvbnow,bttvb* o) A1 `, n; f4 |
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7 {1 y7 E# ?, A$ e5.39.217.77:88981tbsp desiccated coconut
; _; r( S1 P: u: sPreparation 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。3 D$ X( p. P8 F6 w: p, ^& Z% V
- 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.
. t' A5 G3 L# g. c) w5.39.217.77:8898 公仔箱論壇9 N4 J; N# d( W4 K; |
, d! ^8 Q3 ?" }- 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。
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發表於 2014-4-9 01:01 AM
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