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。1 W9 m* W$ _+ L$ Z
( r: R5 n- |0 F7 Z- O
% f. r* l8 k% Y* T& v1 _* o
; L4 p) Z) U6 M- Y! C+ @8 B1 j公仔箱論壇
& r0 p) s! L, u2 _% U/ C# q m
+ `1 T( J2 i6 U5 yTVBNOW 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。
}. O) f' B& j, m$ dMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& T' g/ ]9 f1 F# w6 p; h$ dIngredients公仔箱論壇( D8 K6 a# t# H' d1 {5 H6 d
For the soufflé
9 @" {5 f$ E) Utvb now,tvbnow,bttvb·tvboxnow.com) ~" v3 S% U. i3 P+ F' J
600g/1lb5oz strawberries, hulledtvboxnow.com2 e' J9 N9 n* T& c6 C& X
·tvb now,tvbnow,bttvb; O9 O( n/ N, ?+ d5 ^
4tbspdemerara sugar: Z9 V' ]/ S ]2 a! l3 C
·
$ `, X+ ~* ]) S9 H4 X% m) htvb now,tvbnow,bttvb1 lemon, juice only$ G1 x8 S6 V7 _* P7 c K5 e; D6 x, g
·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。( F* Y( | Q* ~0 W& R3 c
2tbsp kirsch
4 P8 l0 x0 Y I* \$ eTVBNOW 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。·
) e8 l1 E3 F% W公仔箱論壇2tbsp cornflour
# k3 b% D7 H# c1 B" r- 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。·公仔箱論壇9 Z) ]' m% n. Z
10free-range egg whites; O( `; r# y- \& O8 y
·
) b: ]* d0 F2 n- _# N/ 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。85g/3ozcaster sugarTVBNOW 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。' P ~+ ^+ C1 C
·
6 \7 M+ Y/ r* |225g/8ozclotted creamTVBNOW 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。6 E/ v! [4 g( u
For the crumble topping( J' G& B9 f$ Q
·
: n! ~) [! Z& {公仔箱論壇1tbsp chopped pistachios! C* e. G2 G& o1 r) K5 D
·tvb now,tvbnow,bttvb5 j; c' d0 m# `- [
1tbsp nibbed almonds公仔箱論壇0 z5 M- Y" S/ I$ Z) F, n, G6 f
·公仔箱論壇" w0 c# g5 p1 h) K; {
1tbsp demerara sugartvboxnow.com, t) c ]& `* |5 |. Q. f
·公仔箱論壇! P/ z; t# x* B4 R* Q! M. D$ [
1tbsp rolled oats
5 e; A$ |: z Y) J: D公仔箱論壇·
9 B: T4 ?! _/ ~tvboxnow.com1tbsp desiccated coconut
9 E4 b" U/ L. N2 f' cPreparation methodtvb now,tvbnow,bttvb- |9 f# i' _, V/ 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.
/ b4 K1 \* }+ D( B B" N
8 g) H4 |5 U$ S- y" D4 j0 f* w& h- w( Y+ g7 y8 W+ M
! R, T& h9 i# I& T2 o5 G7 k7 |5 r |
發表於 2014-4-9 01:01 AM
| 
