Strawberry soufflé with crumble topping and clottedcream
) K# v5 L& @4 @0 Q; |$ B2 m) u }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。
& W" |, `8 _1 E- V8 |www1.tvboxnow.com
" J8 H+ f! v# Bwww1.tvboxnow.com. M* d0 G( B0 N& o6 _! I2 v
' F# {* C1 K) F% Z+ f+ S公仔箱論壇 www1.tvboxnow.com3 _" ^9 n6 U1 G& t* |$ E2 N
公仔箱論壇5 U% I/ J H1 o. R( f0 p$ p
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. H+ j" D4 n( ]4 M" ZIngredientsTVBNOW 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 Y3 |3 w0 f) N# K$ K8 F5 g
For the soufflé公仔箱論壇( g6 }! ^+ d8 F# T5 s. K
·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。7 u& r' v( o1 J4 J3 P
600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb1 G% W; A% O% h: o* a2 B' g
·
; v$ { U; }% K3 vTVBNOW 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。4tbspdemerara sugar; t, d$ ^( E' |: S" t
·tvb now,tvbnow,bttvb. l$ z2 n7 u% a
1 lemon, juice only
; k) O) O1 j1 u$ ttvb now,tvbnow,bttvb·www1.tvboxnow.com. G" ^- ?! H r3 C; ]
2tbsp kirsch
7 J- E; `5 l$ e! }: @& _www1.tvboxnow.com·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。% u) R( D. n" r: |# r
2tbsp cornflourwww1.tvboxnow.com( ~' e& w4 v4 V3 P
·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。: ~& c& E& w) G- N, G) q
10free-range egg whites
- e7 D5 b; o* h( e·
! V3 \# T( |0 Y85g/3ozcaster sugartvb now,tvbnow,bttvb l1 r- V3 z0 ?6 T* g2 A
·) y9 G$ ~" c! y& K# N
225g/8ozclotted cream
3 r. v6 b) z3 l! 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。For the crumble topping
3 x8 v; [9 ]5 r3 |! C/ z1 rwww1.tvboxnow.com·! `- l& ^% q8 K) d
1tbsp chopped pistachios1 u* e. F+ @2 _% G$ f: p2 ^
·www1.tvboxnow.com2 P" ~, R- O# B' E' ^
1tbsp nibbed almonds公仔箱論壇: `7 [) D' L8 L) A; n( o, Q
·
0 O4 O/ f- C# T# g1tbsp demerara sugarwww1.tvboxnow.com* |5 X m1 o% `
·/ l9 \8 i& L, p* n9 `4 p
1tbsp rolled oats
+ A; N0 ^) l) z6 V3 E8 Y·
# h& u; _. t9 ^8 ^tvb now,tvbnow,bttvb1tbsp desiccated coconut
- D q$ t, w9 }9 `9 z1 e3 Pwww1.tvboxnow.comPreparation method
4 l6 `/ z& @9 A- O# P - 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.
2 U* w- e& c' j% u! Y
0 Q- S& o- U" C$ T; u6 U- V8 B8 z( m* u+ o8 N9 M) R
% ^( G6 X+ i: S6 S1 ~% k' O3 Rtvb now,tvbnow,bttvb |
發表於 2014-4-9 01:01 AM
| 
