Strawberry soufflé with crumble topping and clottedcream. ^# E7 n4 v3 W4 y
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6 Q' d. g7 x- f' cTVBNOW 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。9 ^6 H# A5 H! I! r Q( q7 K: d
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇% {% k% u. F5 T/ k4 u- `
Ingredients
% m$ n9 p& \8 R5.39.217.76For the soufflé" W0 C2 \+ z9 l9 T A) }5 S# Z
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+ P8 n; R6 d! g" @& U# u' 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。600g/1lb5oz strawberries, hulled
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8 `7 {4 M, ?0 X& ~tvb now,tvbnow,bttvb4tbspdemerara sugartvb now,tvbnow,bttvb& e& {3 m( a7 A T. Z
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇" p' w0 K5 q* L; a
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. I% V0 `: L7 t: H1 R/ ?7 Q" x5 ttvb now,tvbnow,bttvb2tbsp cornflour
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6 K z7 U M+ F$ m( p0 G公仔箱論壇10free-range egg whites
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0 U1 s- M4 a2 }8 V85g/3ozcaster sugar公仔箱論壇. l1 p! n& o! S7 i1 x
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6 Q: x( k# n# D1 u# }5.39.217.76225g/8ozclotted cream公仔箱論壇% n' ~& P/ m9 G/ K: I, f1 U9 {
For the crumble topping
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' X& T" n' j I. S% O# U1tbsp chopped pistachios5.39.217.76; ~# x' v4 L: f( d# M2 m, S
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* j, P6 _& L" r& T1tbsp nibbed almonds公仔箱論壇. i# F! D% F5 f. ?5 U- J/ q7 e: x
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( D/ o: X( w2 q# |+ l5.39.217.761tbsp demerara sugar/ z' k' W# L3 d/ G
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6 A$ G: Z2 B! a 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。1tbsp rolled oats' Q. C" e# z. o) S" q6 F
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1tbsp desiccated coconut5.39.217.76/ H, B0 [7 X3 G
Preparation method5.39.217.76. u# q$ N) _8 w, ^. p
- 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 y" m6 H' F$ _4 U8 Ctvb now,tvbnow,bttvb
4 s5 o9 u6 Q ?1 z% f公仔箱論壇tvb now,tvbnow,bttvb. L2 h6 w8 ]; F+ q2 H
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發表於 2014-4-9 01:01 AM
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