Strawberry soufflé with crumble topping and clottedcream
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: u2 H& N6 W2 s4 M# E% q: u公仔箱論壇tvb now,tvbnow,bttvb" n( k) O0 ]& s+ q5 M$ Y
 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。: }/ ^: A0 h: b1 {
- }- g3 m x! f$ m! U, L. q公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.6 e/ b$ b7 w2 x+ i4 x }
Ingredients公仔箱論壇1 Y8 E& h! ?/ ]# U
For the soufflé
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! s, F2 Z! ~. M/ Y5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar# a$ K* m$ s( W# U! G$ }
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! q/ F! N6 q# b2 M( R0 L! {1 lemon, juice only公仔箱論壇) ?' T. d9 K5 D" g9 D8 y0 r9 z. F
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2tbsp kirsch+ [5 j! Q0 O, U; p) j' A
·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。2 z! U: ?; f3 p( z3 s
2tbsp cornflour
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10free-range egg whites
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B9 i8 C1 o* U5 {. 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。85g/3ozcaster sugar
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! U. b$ b* W A! U2 b公仔箱論壇225g/8ozclotted creamTVBNOW 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。. o9 }% |1 C1 G+ L/ B) W
For the crumble topping! |$ p* d/ L& d# p& i/ p: W. C
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7 }# r6 e5 u* G, E1 xtvb now,tvbnow,bttvb1tbsp chopped pistachiostvb now,tvbnow,bttvb4 ?" d5 J, O! t
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1tbsp nibbed almonds2 E& W1 W! ?1 J, r# V3 l1 O0 m
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1 P; c& M4 l4 T( J; n公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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0 D3 U: W4 m( i/ M/ utvb now,tvbnow,bttvb1tbsp desiccated coconut
2 r, s. R5 S! f2 N$ a) c* tTVBNOW 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 method
! e2 O4 q% @ b+ ~$ i4 R! atvb 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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