Strawberry soufflé with crumble topping and clottedcream8 M' H E* f4 {) b
* p+ d/ A+ g& P
* O0 a, y+ U2 S" m' V; C% `% M2 G5.39.217.762 t$ p9 o# M" T. R
, ~" U+ K% [) C9 a8 L; f* X5.39.217.76 tvb now,tvbnow,bttvb) M, U0 X8 _' D$ k3 r' j
tvb now,tvbnow,bttvb3 W% _% ^' }: [; s2 V' U
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76% X( T/ }0 [: V1 l' P7 q$ _6 f
Ingredients
% r# }5 E: v% b1 h+ Y2 ZFor the soufflé5.39.217.765 K; [- i' N' d. g; S
·公仔箱論壇; Q5 N4 w' @) H% m0 S
600g/1lb5oz strawberries, hulled
( F: |2 t1 T1 h& n% s( a- QTVBNOW 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。·
+ T. I: E* i. S) I2 ~0 p4tbspdemerara sugar; m+ n+ n8 I0 e! ]6 ^5 U! 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。7 f1 ^# l( O, Q& G/ M6 y i
1 lemon, juice only5.39.217.76) v* U: k* l8 W, I2 A" Z: @
·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。7 e/ t. U( m! T" v5 @% i9 D2 k
2tbsp kirsch2 p0 ?$ B- m( h6 @
·5.39.217.76. v% U0 u& `( \. ]
2tbsp cornflour
( m/ h Z, e R/ M8 C) b' `tvb now,tvbnow,bttvb·
- ~# ]7 a; @& w10free-range egg whites公仔箱論壇4 o& V& k; ]( {
·
" N2 M5 L* K* T/ ]1 @4 n85g/3ozcaster sugar5.39.217.763 i z4 O' d9 j f% i- N7 \" s- C
·公仔箱論壇9 D; K, f0 B* w9 j1 [" ~1 g
225g/8ozclotted cream
" x! }/ o* X9 Z5 O, x8 XFor the crumble topping
$ b' @4 P& {! Q+ U) d+ N/ L- X·
% x. c4 T; j* k4 ?8 ?$ }; 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。1tbsp chopped pistachiosTVBNOW 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。; q1 i J0 A# M X* m
·公仔箱論壇" X9 Q j$ d2 i) s; _: E% j# B
1tbsp nibbed almonds
+ j, |7 e, _" } R6 {! R·
) J' j g1 o, s+ t0 R1tbsp demerara sugar
+ G2 p. ?+ y3 i% E' @" L公仔箱論壇·
; A$ F/ s3 l- N# L+ C5.39.217.761tbsp rolled oats8 }9 P, ]9 l1 j _1 t+ x! z
·
' m2 q. Z) B( x) D/ L& D4 W( c公仔箱論壇1tbsp desiccated coconut! z) m) }/ P0 E$ }, i2 ^) O3 q% I
Preparation methodTVBNOW 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。0 z$ T8 m4 ?1 |, ~$ R- C
- 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.
) E% Y' A+ O; v# }- u5.39.217.76
, {$ T$ @5 E5 s: X5 e5 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。& \- g( u3 V/ @$ M5 q& P5 T7 n- P
公仔箱論壇. s ~, r: b! f1 Z# L' r; X
|
發表於 2014-4-9 01:01 AM
| 
