Strawberry soufflé with crumble topping and clottedcream公仔箱論壇5 _( F/ n9 [" I: W7 O
8 W$ z8 ?8 b }# 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。/ y8 c9 S9 Y0 {" h3 R$ _% j
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 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。) l5 K- l+ k3 s' o
+ g; i* X, C/ F0 h D3 i7 q5 MMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ W0 X h) {$ a5 c9 H t$ h公仔箱論壇Ingredients3 l# @- n0 X4 e3 @
For the soufflétvb now,tvbnow,bttvb) @" G7 |' T! T/ l4 h+ Z% t
·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。) Z) _7 b( R% r6 L' O3 U+ o5 N
600g/1lb5oz strawberries, hulledTVBNOW 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。2 u e( E8 S& N2 u- Q
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8 h; |, ~; y/ x# U6 z3 Z; S公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only
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( d' a5 o. J" u' 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。2tbsp kirsch
2 C8 w @0 v, |8 s$ F' Hwww3.tvboxnow.com·公仔箱論壇5 Y; N+ |# P2 A# W: w5 k
2tbsp cornflourtvb now,tvbnow,bttvb: |/ Y) c0 B' N J% E3 b
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3 c1 c4 v2 F; F4 Z) t10free-range egg whites
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: k9 X4 j1 ^' z" `: L; f$ d1 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。85g/3ozcaster sugar
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q- d. d$ S4 X) j5 Lwww3.tvboxnow.com225g/8ozclotted cream
4 n. x+ W3 X1 }' J) |4 bFor the crumble topping
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/ ]* A, v& G# r9 v; b, N- p1tbsp chopped pistachios
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" \6 E d4 U* _/ Q" ~0 {- D3 d" etvb now,tvbnow,bttvb1tbsp nibbed almonds
; K' I! t: R! @- N# f, b. {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。·/ u5 G6 H! z2 _1 @
1tbsp demerara sugar
$ M; T/ r6 B" {' y1 C5 ]! q. ?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。·tvb now,tvbnow,bttvb6 H6 Y9 o, X, J4 h
1tbsp rolled oats
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9 O+ b7 [6 }# _6 x公仔箱論壇1tbsp desiccated coconutwww3.tvboxnow.com. R% m! @$ Q! N( g; v q: H+ Z
Preparation method
! h5 F0 c9 k; ?( ?9 `tvb now,tvbnow,bttvb - 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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公仔箱論壇8 _' T6 `1 _ s! w9 w, c/ A% ~
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發表於 2014-4-9 01:01 AM
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