Strawberry soufflé with crumble topping and clottedcream
* { t" S' M3 Y& M/ PTVBNOW 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。
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' O" ^9 q4 d& W7 e9 M! @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。
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; d& B/ t- f! L4 l) f6 }公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 V9 N1 ]. p9 a* G1 K& tIngredients公仔箱論壇0 N0 P1 S9 \& ^0 I& A
For the soufflé公仔箱論壇8 x# M5 G0 r, {9 x
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb5 j2 [& f- z4 G/ v+ s0 I7 K
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0 i+ ]9 c0 X+ D" H5.39.217.761 lemon, juice only
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$ a; T+ I/ W# l+ C公仔箱論壇2tbsp kirsch3 y$ y6 o$ _$ k/ h6 [/ A
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5 o! O3 [2 r8 v( g- J5 C5.39.217.762tbsp cornflour* N. O4 P5 h2 y0 Y) J# q% q
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10free-range egg whites4 l# @3 Z0 J7 W6 t
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3 Y9 I1 ]' R. 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。85g/3ozcaster sugar5.39.217.76; M: m3 R" ]% L- @" J
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* V3 O; W% l% y/ @4 o [$ j公仔箱論壇225g/8ozclotted cream
& b7 S3 D0 d4 QFor the crumble topping# p' V1 ?5 ?$ e/ T9 p
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb; k2 ~# X) B }
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1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇% b* h: W9 u% K2 l, T ]
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/ z# C0 |9 U- \) y0 C" b# g5.39.217.761tbsp desiccated coconut4 G/ a/ s6 Y4 j4 y g
Preparation method
u8 g# S' g' otvb now,tvbnow,bttvb - 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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