Strawberry soufflé with crumble topping and clottedcream
# G6 E: q6 d8 }; Y6 F7 J" c
! O% n+ J% P; awww3.tvboxnow.com1 @+ \, g8 y0 P& C* ?3 |
8 i! `2 A" m X$ P
, ]+ S/ E( U( m8 u6 J公仔箱論壇
2 [/ o7 _0 o* _5 {9 q2 x# LTVBNOW 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,bttvb& K( e" l: E& l: J
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 t; t. d$ N# K6 r0 w( AIngredients' X6 Y; \7 u% Y4 K
For 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。& N" b* T) \% G) A
·公仔箱論壇$ f+ o, \4 R e c& m6 _
600g/1lb5oz strawberries, hulledwww3.tvboxnow.com- G+ U- w, h3 h* L1 |
·
' ^# W0 u0 U& X4tbspdemerara sugar
" o: ~8 C5 j2 z% n! }$ iTVBNOW 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。·
/ ~( v# z+ z* h, G. m/ z- r& U3 x; vwww3.tvboxnow.com1 lemon, juice onlyTVBNOW 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& L1 I- b# X0 j q
·
- L% W' y5 m- T0 o# ]tvb now,tvbnow,bttvb2tbsp kirsch
8 `5 A6 K: [- _1 H2 qwww3.tvboxnow.com·
/ u6 ]+ R9 m0 d, ?+ `- Z* n2tbsp cornflour+ @7 {0 N7 W% p. }; A7 U
·
3 U0 L9 h; A: F3 Dwww3.tvboxnow.com10free-range egg whites
6 D, v d3 f1 V, _- z& E# K5 S6 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。·
7 g- T( t) B5 z" [tvb now,tvbnow,bttvb85g/3ozcaster sugar
4 i4 I8 l+ L' T, j1 Z( ctvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb( M5 Q0 B6 M; L- }4 m1 M9 }
225g/8ozclotted cream公仔箱論壇! D: I7 k3 T& ^: v) C- d
For the crumble toppingTVBNOW 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。( Y1 H( `# x- F1 N; \
·www3.tvboxnow.com/ K" Z; {. R3 G& _: j" s. |. n
1tbsp chopped pistachioswww3.tvboxnow.com: K9 b4 r6 A, c+ l
·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. ~; k$ g' b* e
1tbsp nibbed almonds
+ E2 c! D3 ?, C' a. y; L- a·
) r5 D% j, l6 i" A% iwww3.tvboxnow.com1tbsp demerara sugar公仔箱論壇' y' o+ q2 k1 K- _3 q) d0 k
·
/ T3 X+ |" n% b) z1tbsp rolled oats
- b1 |2 j5 Y5 O! F% h* W6 V·) _8 P6 c3 m) t( h1 A8 J- s- A
1tbsp desiccated coconutwww3.tvboxnow.com5 `' p" @: v" o' u1 _
Preparation method
4 K& w6 t" {! i* x5 }' o公仔箱論壇 - 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.
+ Q- s7 E" D7 U4 X3 }
) x: F. R: v0 P& X# I7 `' D; t) ~* P" d" J# t3 P1 T0 ]
tvb now,tvbnow,bttvb& M. M9 H1 A2 F) `: H3 O
|
發表於 2014-4-9 01:01 AM
| 
