Strawberry soufflé with crumble topping and clottedcream
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( t3 ~7 O' M: v' ^- X0 Z, aTVBNOW 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。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。& I3 p N* _! f1 P q
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Makethe 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。( l+ n/ w9 U' R, c9 N+ s
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。% {! G* R3 H( E9 p0 H
For the soufflé
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6 E# g% ]* z- ~" R6 H2 k# u600g/1lb5oz strawberries, hulled
7 ^+ h4 j# P; }7 BTVBNOW 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 r9 j- x) ?' h& X4tbspdemerara sugar
/ a* w& i( a7 RTVBNOW 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- q9 F0 v, i公仔箱論壇1 lemon, juice only
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+ V# H/ D$ e/ x$ i+ [- btvb now,tvbnow,bttvb2tbsp kirsch
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+ n0 Y# j* N' s j1 m3 |3 WTVBNOW 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 cornflour
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7 d! }- d: U% n) o$ MTVBNOW 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
3 p4 Q6 `% f7 y! t/ BTVBNOW 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。·
+ F) @3 Y, t+ x& ^4 ~' W85g/3ozcaster sugar
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. y: ~$ t5 P& J4 z- [6 S/ S# W5 _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。225g/8ozclotted cream5.39.217.767 {8 k" }9 P+ m% M! r+ s
For the crumble topping
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8 t* T* C4 |/ ntvb now,tvbnow,bttvb1tbsp chopped pistachios( ^0 C2 E, G) ~
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# x6 I2 q: `0 i: G" ntvb now,tvbnow,bttvb1tbsp nibbed almonds6 H0 N% a9 W0 L
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* Z" k4 u C: ^" D# `& q" Vtvb now,tvbnow,bttvb1tbsp demerara sugar公仔箱論壇0 Y! a* P0 Z, B8 P% H! Y
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1tbsp rolled oats5 X* j! k+ P4 e1 O
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* l7 d9 m( w7 O+ M5 K. [$ 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。1tbsp desiccated coconut公仔箱論壇, g% b6 T z1 f: c* V. }' b, a# L
Preparation method
# F6 F$ `) K: j4 s. T6 q$ a% S1 c; rTVBNOW 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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