Strawberry soufflé with crumble topping and clottedcream
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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。4 Z# T+ `" n0 A6 {1 V8 o1 g. G
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇- }& I9 w( [' X7 C) ]1 a1 n, Q
Ingredients
+ p1 u2 m& J s8 r( \0 [( oFor the soufflé
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600g/1lb5oz strawberries, hulled3 @4 g! o4 k0 m0 S- A% b
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4tbspdemerara 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。0 l3 ?% \) b+ d3 w. Z8 }
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% \ K- {0 J+ Z* U$ t公仔箱論壇2tbsp kirsch9 j# c1 o" |; F3 x0 |
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# Z5 Q7 L U2 K2 i9 XTVBNOW 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 cornflourtvb now,tvbnow,bttvb8 h9 e, [* Z9 [0 O+ G# G
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# c! f' o# l. L! G; L/ fTVBNOW 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 whites
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85g/3ozcaster sugar公仔箱論壇- C, _; o# g. i% u; e- m" _
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225g/8ozclotted cream公仔箱論壇& T% c b: u K0 \" P9 S
For the crumble toppingTVBNOW 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。# h: @; b7 K! T3 l- X3 z4 N C
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1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇, H; q+ Y8 g# t
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; w$ [% O! C) K# U 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。1tbsp demerara sugar
% l& K5 ?# V2 l* y5.39.217.76·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。- j4 @: n- N- U
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。/ b, x0 l+ x$ i
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: v$ E8 G9 s; M1 xTVBNOW 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 desiccated coconut5.39.217.767 E5 W* n+ W+ c
Preparation method
; k! Z6 }! U8 b& o. z3 S# b! n4 T5 ]) qTVBNOW 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。 - 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.
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發表於 2014-4-9 01:01 AM
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