Strawberry soufflé with crumble topping and clottedcream1 N0 B# x; G) S# \( B. c
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" l1 [. ]' e7 I8 q& q公仔箱論壇
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% g7 r9 O) I( D. [* k( ]$ @tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. Y3 k. p) k7 b8 j/ a9 l公仔箱論壇Ingredients
2 [) d0 T: n7 P8 D# Z1 c公仔箱論壇For the soufflé' E+ S2 ~6 @2 P5 d @
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: U# T1 M7 ^) v" R( T! x* _% `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。600g/1lb5oz strawberries, hulledTVBNOW 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。! @( q5 u* o: }& _8 }; b
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8 O6 `- p9 t: \+ ^, f8 F5 Ctvb now,tvbnow,bttvb4tbspdemerara sugar
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4 \* F1 q) Z5 J: ^# utvb now,tvbnow,bttvb1 lemon, juice onlytvb now,tvbnow,bttvb/ n( q3 [9 t9 s
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2tbsp kirsch
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! Z, T) E% R2 U- Z5 [5 @, w8 g2tbsp cornflourTVBNOW 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。5 s# `: }% b/ v4 ?- D" w* N
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10free-range egg whites公仔箱論壇, h0 M1 u& A3 ^
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85g/3ozcaster sugar6 F: }. T r. B, I- Q
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# L& [8 I$ z: X* V6 J225g/8ozclotted cream5.39.217.76/ O c7 d& V# `6 Z
For the crumble topping
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9 k8 g4 T1 r+ z7 y* a1 K1tbsp chopped pistachios公仔箱論壇7 ~% }, \/ k+ O2 `+ Y
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3 _% R# f) ]& S1tbsp nibbed almondsTVBNOW 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, w& Z$ ^' e% C
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1tbsp demerara sugar
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4 @9 T) b) j1 C, |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。1tbsp rolled oats, F" h2 _/ }5 i
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1tbsp desiccated coconut
9 k+ A8 q: [1 ^$ R% j3 lPreparation method
) |5 R4 |/ K# x* k u3 t+ x# Y8 sTVBNOW 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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