Strawberry soufflé with crumble topping and clottedcream3 M+ v/ ?+ i6 O* j2 ~; H1 w
tvb now,tvbnow,bttvb' ~8 _ K/ O3 ?4 ?/ B: x
- W- i0 [) j. [4 g+ i% jTVBNOW 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。
! {( r- T- ?4 j; ~5 m" E& s2 {3 fwww2.tvboxnow.comTVBNOW 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 j" i- R* h" s0 f( C+ F1 l
 8 l; ~% W! A( x( _( N
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 P# B7 E# r& M& { k8 J
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 i* R4 t( ?) x5 B8 ]6 R公仔箱論壇Ingredientswww2.tvboxnow.com8 h: W( `1 q- |2 |5 U% ?7 v% Q# H
For the soufflé
* s+ ?$ h4 [3 |+ ]9 Q1 Dtvb now,tvbnow,bttvb·公仔箱論壇7 m- X* H, w' H3 h
600g/1lb5oz strawberries, hulled
1 j5 O' `+ ? ?4 v/ X% L·www2.tvboxnow.com7 b! O# ]4 |4 O* U$ X* o4 R) ~6 f
4tbspdemerara sugar
5 a0 |3 i% `" D5 O4 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。·
+ L5 D1 f$ ?4 F2 b8 V- zTVBNOW 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 only$ L$ r# u& z6 f' Z' f
·www2.tvboxnow.com1 {* w; n2 p2 U# T% O* L
2tbsp kirsch' j$ ~4 T/ T( U* D- D/ o
·
! N# c9 H9 A6 t3 ~7 `/ j6 \: awww2.tvboxnow.com2tbsp cornflour
+ N, [" R4 W" X7 ?; q·公仔箱論壇7 j+ _: s: {9 r# @6 k' ?! O: v& d
10free-range egg whites
; `$ o8 o0 o: b1 l/ t l) {·6 Q7 ]; r" D' m% A
85g/3ozcaster sugar
# e8 a' Y7 l* D1 O+ H P& gtvb now,tvbnow,bttvb·www2.tvboxnow.com% w' ^+ e1 T& l( y3 @
225g/8ozclotted cream
- I3 u) M/ t# d0 Y) B) e. v公仔箱論壇For the crumble topping
4 b+ ~( B$ A+ [- l9 \公仔箱論壇·
/ R- m; c% Y8 |8 O, \) ]/ a- H+ J公仔箱論壇1tbsp chopped pistachios
, |8 N7 J2 F. X( }( j- t3 ktvb now,tvbnow,bttvb·
% v6 o7 ?; I) J# @* Uwww2.tvboxnow.com1tbsp nibbed almonds
`2 M% x0 M; z6 |·
! t- Y% r- g7 }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。1tbsp demerara sugar. ?* z$ k. v6 k
·tvb now,tvbnow,bttvb0 O0 r9 u3 o: a+ i$ j
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。, i( h) Q1 {( _ }- R. T
·3 `! o' b* j1 W2 D
1tbsp desiccated coconut
: v/ a$ L& {& p, }2 ]Preparation methodtvb now,tvbnow,bttvb, |0 B* x$ K% F& U# m6 `
- 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.
2 N! u3 g! P% Z1 O& gtvb now,tvbnow,bttvb
+ w0 G. O% B" DTVBNOW 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。
" A3 n- O: K+ x* M X& [4 M$ v. Ntvb now,tvbnow,bttvb7 Q* h, d5 h& P
|
發表於 2014-4-9 01:01 AM
| 
