Strawberry soufflé with crumble topping and clottedcream+ S. U+ `7 n0 c ^1 _2 }
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8 w O7 H' u S* ` t4 t& O; _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。tvb now,tvbnow,bttvb. o6 H- D) A& X: o! M2 \
" p3 a6 @4 o+ Y4 E公仔箱論壇
& t4 D- ]6 C" [5 e5.39.217.76+ o3 ?2 |- q. P6 V8 T1 K
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.765 s+ D: P3 f- W
Ingredients
3 h) Z" `/ H5 D8 I9 F$ t3 J7 kTVBNOW 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。For the soufflé$ L4 A% P& R+ ]3 @; m% Z; R: g1 X
·公仔箱論壇6 Y" p: z( q3 G' S& K2 n
600g/1lb5oz strawberries, hulled公仔箱論壇9 c/ ?( F( ]* J+ [ _4 ]
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( G& b5 C$ n/ S' a4 U: o$ @5 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。4tbspdemerara sugar
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5 `9 ~; Z9 V! t, ^4 w9 ~1 lemon, juice only公仔箱論壇) d# m! Z* E: v& L2 d
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; u* j1 b4 P! l- k" N& m* \& r5.39.217.762tbsp kirsch
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; y' k% G' N% ^) w, H+ Y9 @) S0 f+ f2tbsp cornflour公仔箱論壇! m( O9 C) U2 @( l) e& r
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10free-range egg whites5.39.217.766 r+ W, b7 ?5 A. J& {
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85g/3ozcaster sugar5.39.217.761 D7 S! e3 C1 }( ~6 ^
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a' ?9 b8 \ w4 I5.39.217.76225g/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。( J% r! C9 J8 K% O- W0 z; [8 l
For the crumble topping5.39.217.76' @1 g$ h6 X. `6 {, E! z9 y2 s6 i, i
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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; j6 N% `; W7 M公仔箱論壇1tbsp demerara sugar
8 z/ `0 u+ u8 X3 ~9 A3 ?3 D/ k+ K公仔箱論壇·
3 Y3 r4 z& F. \1 {1tbsp rolled oats公仔箱論壇% t. a: {" h' ^
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4 W+ o5 {% p, [+ g1tbsp desiccated coconut
3 j, U) K) _/ V4 E( e9 J: |5.39.217.76Preparation method- C1 T: c2 i: g. m2 H4 ^
- 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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