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。3 ?3 M. \ j7 b* `0 S
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$ r' x# |8 o4 ^6 I7 s. t% V公仔箱論壇tvb now,tvbnow,bttvb+ M+ m4 y2 K# F+ m# X. q- _
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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。: u! B2 f4 H- `0 d
& W" a3 ?- Y. l7 Ewww3.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 g) M, r; l& {4 h, @ lwww3.tvboxnow.comIngredientsTVBNOW 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。! Y. t% N5 B4 ]& W; c4 v
For the soufflé公仔箱論壇1 {) u! J" g' B- ?0 v/ J
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U+ F' q+ j. ]& |3 oTVBNOW 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。600g/1lb5oz strawberries, hulled公仔箱論壇& V: S* ~8 i6 ?3 z* G
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4tbspdemerara sugartvb now,tvbnow,bttvb, b! } s# n4 F, A5 u/ O
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1 lemon, juice onlytvb now,tvbnow,bttvb+ o* d: Y4 Y* H4 h
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2tbsp kirschwww3.tvboxnow.com- d5 _- P$ {3 T4 v4 ^
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2tbsp cornflour3 A6 g" W9 p- p9 c9 Q) k
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( |. q; [5 C: x# m1 i10free-range egg whites& F7 Y: ?* @, _2 ?
·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。( {* N1 n, n+ w) G6 ?
85g/3ozcaster sugar
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225g/8ozclotted cream
+ S; V4 V- o a! H5 j2 Z" \$ UFor the crumble toppingtvb now,tvbnow,bttvb, f5 {: r( A/ _# V: M' g X
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1tbsp chopped pistachios
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1tbsp nibbed almonds8 n5 \1 O! i7 Z, p& s7 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。# o6 K/ w1 F1 b( o! L4 w; A- B
1tbsp demerara sugar
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1tbsp rolled oatsTVBNOW 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 `" l9 G# ]" e' h
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1tbsp desiccated coconutwww3.tvboxnow.com' d" P& w9 K ]' G# E, K/ ~
Preparation methodtvb now,tvbnow,bttvb6 g, J5 V) o$ o/ h2 D* U
- 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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