Strawberry soufflé with crumble topping and clottedcream5 \! i3 h, G/ s# g6 R
tvb now,tvbnow,bttvb6 o% F# m& ]+ P% I' d6 w6 D
+ G q1 Z" q! Y' a公仔箱論壇% e# p/ w/ ~3 A( r& f
公仔箱論壇* X+ ?$ Y2 Q; n; n+ k, Q2 D* [

- q: V' d9 ?# h7 f% O) m2 c0 w rTVBNOW 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。
u5 d9 c3 P1 t6 x! 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇( q9 N4 _: W& B! `3 S! W5 o _+ _7 f
IngredientsTVBNOW 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。* ^$ m: q5 m' R8 a1 o, ?( L
For the soufflé
# K3 H8 \. Y$ n' \. `: jtvb now,tvbnow,bttvb·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。. ] ?0 N2 D# V' y4 S8 m
600g/1lb5oz strawberries, hulled公仔箱論壇- U$ d a" n2 c; h N
·
5 E4 k G* O9 v3 [4tbspdemerara sugaros.tvboxnow.com T; p$ R' F/ z3 b$ B7 G
·/ T% Q6 q& ^$ W
1 lemon, juice only
6 j; ~! D4 p8 @ t' d/ H·
$ k% H9 X# g# ~os.tvboxnow.com2tbsp kirsch
: F: O- K/ l1 ]# R- b: t* g2 \( |tvb now,tvbnow,bttvb·os.tvboxnow.com' d3 g! R4 @0 {6 g
2tbsp cornflourTVBNOW 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) C' p7 V1 _6 Y ~- E
·
. \6 X6 U1 I) a. |0 L2 j8 bTVBNOW 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。10free-range egg whitesTVBNOW 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; G1 }* i q
·公仔箱論壇; C4 G+ R) w+ `# Q8 l6 r8 p
85g/3ozcaster sugar
9 v( ]' j2 n4 c) }+ ]' @0 U/ \& ^# Z·tvb now,tvbnow,bttvb0 g& V, t. J& Z" _4 ~6 F
225g/8ozclotted cream) R: a: s; Y" F5 d& T' `; H
For the crumble topping
1 [7 B$ u, E, B( g2 M. A·
( T2 R' L, p1 P4 j ~8 a0 @: Y$ u( m8 L公仔箱論壇1tbsp chopped pistachiosTVBNOW 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。2 {2 K, L @6 M7 }: l
·
) U' e* ]4 w7 i5 N3 |9 T公仔箱論壇1tbsp nibbed almonds
$ [! K6 z: S5 d! [# I8 w- uos.tvboxnow.com·
' a4 e( {' x) i4 L1 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。1tbsp demerara sugartvb now,tvbnow,bttvb0 }; f# q; \% ]
·tvb now,tvbnow,bttvb5 Z0 ?+ f- U0 K3 s& ~' J. h
1tbsp rolled oatstvb now,tvbnow,bttvb; ^3 Z: S! b5 H8 u1 c
·
. l: M9 o7 v2 F% x% b* q1tbsp desiccated coconut
: g- z' i S; j M' y公仔箱論壇Preparation method公仔箱論壇, |- y" _- Q4 \* T/ Q- ^/ X0 C
- 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.
tvb now,tvbnow,bttvb9 h8 J4 H# J) K$ T1 L
* K- l& y6 G: `
公仔箱論壇! `, V8 o$ ~2 C7 x' T# a J" U3 P' e9 l
os.tvboxnow.com! I; j0 w8 q! J6 Q: E5 Q3 `9 K% H. F
|