Strawberry soufflé with crumble topping and clottedcream
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4 q% z) ?' H: {8 p2 Xtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。( D/ |1 ]3 C- b. S X, @
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。# Z: Z) \7 P& P- f% I$ e
For the soufflé# B: Z& M! s' x; T' z! y; y
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* \, `4 w5 c; z600g/1lb5oz strawberries, hulled
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6 H7 J t5 o! N4tbspdemerara sugar
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' B" Q1 T& P& k4 ]& l) _1 lemon, juice only8 w, f* e, W8 ]- V/ _6 |- r) P8 G' X
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2tbsp kirsch公仔箱論壇8 o( E2 P( y6 A9 ], N& N( X
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2tbsp cornflourtvb now,tvbnow,bttvb8 a' q. G" i2 ]0 S8 M* m
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10free-range egg whites
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85g/3ozcaster sugar
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5 A5 n3 L# m* ~- gTVBNOW 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。225g/8ozclotted cream: {& Q8 l& o T% @+ E
For the crumble topping
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1 E1 L# b& l# m+ H3 k9 r# p3 z1tbsp 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。( v8 s% X$ o5 o8 `
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5 {1 h4 n: {9 ~, T& B- K( |* r* y1tbsp nibbed almonds
# N6 {/ P1 _6 x' i5.39.217.76·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。# c- Z$ J- E' t( N
1tbsp demerara sugar
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1tbsp rolled oats
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3 P" Q+ a/ p( o. v1tbsp desiccated coconut
$ k9 p4 C, I6 ]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。Preparation methodtvb now,tvbnow,bttvb' k9 |; `! G' q' V; @* M
- 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.
5 Z r% x% ]) u' X" 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。 公仔箱論壇" }- D% ^; ]: w( u8 L
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發表於 2014-4-9 01:01 AM
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