Strawberry soufflé with crumble topping and clottedcream O8 `$ S) 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。# o6 L9 {2 Z/ H7 ^* i8 G$ [
0 _: G7 r3 j- ?" n% r公仔箱論壇
: S' m' t0 q" b8 Q
: L5 f/ y% t3 m6 X5 ^) J! x7 R! L公仔箱論壇
+ X& C5 u0 U: v$ Mwww2.tvboxnow.com
% D- F3 [5 Z9 h- ^4 i& FMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 U6 P p* w0 Z; Z公仔箱論壇Ingredients公仔箱論壇; v! Y7 B3 N' v
For the soufflétvb now,tvbnow,bttvb: }4 L5 U" r9 w- s! S
·: N7 A: b9 W" t8 \
600g/1lb5oz strawberries, hulled公仔箱論壇- E H, ^* Z2 _' L1 r( v
·
- m( w. a; B4 c公仔箱論壇4tbspdemerara 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。; I0 v& b. P/ W# b9 H
·
; T! T* c* G- z4 W2 D) T6 ]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。1 lemon, juice onlytvb now,tvbnow,bttvb. F8 w2 s! \* O3 s9 ~$ ]" F
·tvb now,tvbnow,bttvb! [) O2 [& N5 A! [9 Q, ?
2tbsp kirschwww2.tvboxnow.com; I1 z5 {- O+ u: H5 `$ G1 {
·
- p/ }; v8 Y7 [* \6 I x% z5 T+ n2tbsp cornflour
1 l+ P; }9 B: }5 [3 L8 ywww2.tvboxnow.com·) ]1 B- Y# J, j5 C
10free-range egg whitestvb now,tvbnow,bttvb" a0 C% M( }3 j1 H" e1 J7 e% P) b- e# G
·www2.tvboxnow.com+ f' O4 m. l/ {
85g/3ozcaster sugarwww2.tvboxnow.com$ Q; l: h0 ~& x) h" C0 ?5 i6 o
·
0 n6 L9 F- e2 p4 `, G225g/8ozclotted cream
1 K; x/ r R9 p' v3 u公仔箱論壇For the crumble topping
2 B4 W9 P3 y1 l) U" l·tvb now,tvbnow,bttvb* U$ P: H) l! y& t7 L- T
1tbsp chopped pistachios
- J7 Q, l, q$ m- Q0 U5 U公仔箱論壇·公仔箱論壇; G- o* b8 ]; J) H" h
1tbsp nibbed almonds公仔箱論壇6 {4 y- x* N& u- h- j2 r
·
! G2 T& D1 X7 A* O* f8 N1tbsp demerara sugar公仔箱論壇0 z, y: t! y9 n
·www2.tvboxnow.com& ^! M& l/ i u+ s
1tbsp rolled oats
6 E& f6 f( s# Mtvb now,tvbnow,bttvb·www2.tvboxnow.com; C% ^2 y2 @# [4 K1 d. ~! M
1tbsp desiccated coconut公仔箱論壇! Y" i) e5 c' o
Preparation method
7 M" |2 Z8 k' Gwww2.tvboxnow.com - 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.
www2.tvboxnow.com3 J! G" J6 c2 {9 ^
`! c* r+ @; I: k' L: Ytvb now,tvbnow,bttvb
" t- B( x1 `7 w. y
5 P5 y8 t9 Q" R+ i, r |
發表於 2014-4-9 01:01 AM
| 
