Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。" m5 M. s% M$ {
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8 D* F; N: f5 ^/ n# N* n* U+ jwww3.tvboxnow.comTVBNOW 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。/ E) n$ G u& i# P
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: v- j; r* Z' o/ C! R+ @公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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$ g. ?7 t! I5 L. ]$ P6 uwww3.tvboxnow.com600g/1lb5oz strawberries, hulled7 [; P1 R% t7 h( _. n! n
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4tbspdemerara sugar
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1 lemon, juice only
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! X' ]- P6 E0 o$ Z% dTVBNOW 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 kirschwww3.tvboxnow.com5 b2 a) B" @+ T" z- A2 N
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# ]# K* [ Q( h3 L3 j& `公仔箱論壇2tbsp cornflour/ _% g2 e5 `3 e* @6 _- ?9 \
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& v" y& W3 B" V' B' z; X$ D公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar
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8 t1 ~5 A! k7 pwww3.tvboxnow.com225g/8ozclotted cream公仔箱論壇; s6 P& k {6 L8 s
For the crumble topping
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; L; L N9 J; O, K1tbsp chopped pistachios公仔箱論壇1 m6 K; r: _& k7 Z* r- F
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇) ?& z$ U! e! J
Preparation method
9 N U4 X- t! ?8 f* R& S - 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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