Strawberry soufflé with crumble topping and clottedcream
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; H5 R: k+ t! b) X: x- i7 h' P# q5.39.217.76Makethe 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。0 Y$ ?/ Y& r6 _, }8 a. v3 V
Ingredients8 m' G" V/ S, \9 t2 `$ F
For the soufflé4 \& s3 E7 r5 H; m
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600g/1lb5oz strawberries, hulled3 V( m- f3 ]5 w* U* [- E! h- Y8 V
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! ~% m6 L7 k& z' g0 C- s8 b# `; D5.39.217.764tbspdemerara sugar公仔箱論壇, U3 j, v& _& @+ E9 e6 z
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1 lemon, juice only& Z1 ]9 Q+ d9 J0 x$ y- Z
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2tbsp kirsch
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2tbsp cornflour5.39.217.760 h1 q! x" x6 P8 G/ g
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6 H0 C) q8 w3 O! n7 {+ X6 ~+ jTVBNOW 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
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6 |0 D. @( d" ?) O; ?$ {公仔箱論壇85g/3ozcaster sugar4 S7 d$ A% C* g6 N
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, u- h) }2 e& a% u, p2 W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。, c0 W1 y% E2 y) ?9 I
For the crumble topping
/ i4 {# {7 \/ j" |$ l4 [$ V5.39.217.76·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+ g' O+ F+ O3 Z% t
1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb( [6 G, w' N! r! L
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* P. _6 \1 S6 N% u# g+ s* ptvb now,tvbnow,bttvb1tbsp demerara sugar公仔箱論壇5 u3 B) J; f2 D: N7 b+ M
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1tbsp rolled oats
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1tbsp desiccated coconutTVBNOW 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。+ @ V5 d. k% Y/ \( A- E0 q
Preparation method
8 `* @& L0 F2 ^公仔箱論壇 - 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.
( _0 F' v$ f& T$ e公仔箱論壇 公仔箱論壇) o+ H* o2 `3 y% K
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發表於 2014-4-9 01:01 AM
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