Strawberry soufflé with crumble topping and clottedcream
: |% `# n9 C; R2 `# s* k, H1 Q( h
. ]* k7 _0 M( L1 \公仔箱論壇5.39.217.76 `0 F, C j2 G! \2 H* y8 e
9 Q0 @# J. z, X3 W* 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。
2 o( `! Y/ `# C9 `* ^tvb now,tvbnow,bttvb / ^7 P$ }9 ?; v8 \/ D% j, M
) w( k4 W2 Q) F, j6 \. JMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& K9 W! h/ V3 ?! ?* \' e9 v3 i2 m# }Ingredientstvb now,tvbnow,bttvb) B& J: Y5 {9 b7 I. x' }
For the soufflé
; `6 c1 S, r2 `/ ~- N) `' M# H5.39.217.76·5.39.217.76' ?: Z' h8 h+ A9 ], Y
600g/1lb5oz strawberries, hulled
8 i% \, P; J7 e2 v1 `8 |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。·
+ k' l. n- M# r4tbspdemerara sugar公仔箱論壇8 B9 Q( w V9 L# `7 W
·. G% O6 l3 X% n1 \4 w& p, g
1 lemon, juice only
: E8 b# G0 }# H: n7 f·
9 U% H6 c6 v! ]. H+ tTVBNOW 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。2tbsp kirsch公仔箱論壇8 p; l. I3 h. O
·
7 t- G8 \7 Q8 j' q5 u' ?! itvb now,tvbnow,bttvb2tbsp cornflour
, y% c2 v4 _8 `4 g8 e# c+ Q·5 }/ J$ y/ C1 [6 o" m
10free-range egg whites
+ a. X! _6 @9 k0 w5.39.217.76·公仔箱論壇7 B' |! U. V$ @! [7 n9 y
85g/3ozcaster sugar公仔箱論壇) C, S) s" O* M$ D# B2 y
·5.39.217.76: j n1 s7 i2 \ c8 J
225g/8ozclotted cream5.39.217.765 N/ ~: Y+ E8 _/ d% c8 d
For the crumble topping公仔箱論壇- v* @: {" ~5 k' O: y. u" `7 e# C
·
% S% s- p6 `( v1tbsp chopped pistachios
; w2 h& U7 y0 S0 \$ Y·
9 q8 E/ f4 c6 D% W4 |2 A1tbsp nibbed almonds9 E* h$ K& R# u* R! Z( j/ Z
·5.39.217.765 b7 [ @! r0 }* w$ l2 e+ E
1tbsp demerara 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。7 B0 l5 n, P3 ?) Y
·5.39.217.76: q. X' M% Z% A$ E
1tbsp rolled oats公仔箱論壇1 `0 R; K& l% [
·8 l* J' s" p5 W) B- \- v6 ~& {
1tbsp desiccated coconut公仔箱論壇+ L9 `" b' y- L+ I5 P5 C$ I
Preparation method
5 k2 ]8 l4 z* |8 i$ y# j& ^ - 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,bttvb1 G) a+ Q, A% W& h8 a
$ G" W# U3 o& ~5 j9 b* L/ W5.39.217.76% U+ p; Y# S( E0 w6 A2 ~1 \! i
5.39.217.76& P' ~. D9 Z5 M0 M
|
發表於 2014-4-9 01:01 AM
| 
