Strawberry soufflé with crumble topping and clottedcream
6 J: `, |$ k$ N! H9 K; m6 G2 Xtvb now,tvbnow,bttvb公仔箱論壇8 q; s' T7 m( j7 q/ j7 c! p$ t3 x
6 T- Q' i) @" ]; N5.39.217.76
- e! f# K" p7 p- j) a6 `+ k公仔箱論壇% _- G8 H2 ~) p

a3 q: s1 s% N5 R% r5 y1 ] |% 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。* X$ ~+ Z% f7 |( c
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb* M2 c7 m% U R( d! { d- g) n
IngredientsTVBNOW 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。' S: ~( z* P1 T* d) z
For the soufflétvb now,tvbnow,bttvb3 O! ~+ W: P7 I) B% _! c
·6 h: v7 L \# R: s) |
600g/1lb5oz strawberries, hulled
) _/ L8 k. s- X5 G公仔箱論壇·公仔箱論壇) x1 ~$ X) {' K. Q7 {
4tbspdemerara sugartvb now,tvbnow,bttvb0 Z! [, P" C) }6 P8 }1 H+ L
·
+ X1 c0 {+ q. Z9 y( E1 lemon, juice only
% b- g) Y) ?, ?1 P! ?# ~+ @1 V F! l7 J·
* i+ o5 C9 a1 S1 \$ b6 PTVBNOW 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。2tbsp kirsch
& H, _0 U- _/ g3 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。·
; x6 m! R; R4 Y* l3 t2tbsp cornflour
, x9 Z) D* m. ^tvb now,tvbnow,bttvb·* Z+ I3 [: W9 ?# \) T
10free-range egg whites
! v7 F; o7 F9 g5 }·
& `: r& ]6 }8 u) Ytvb now,tvbnow,bttvb85g/3ozcaster sugar
% j5 Z/ L0 _3 C$ M3 W% p' p9 `6 `* w·( p- m. E4 d5 z0 ~8 ?6 b
225g/8ozclotted creamtvb now,tvbnow,bttvb/ Q2 m) e( v7 g4 o5 N& A' y( \
For the crumble topping# |0 c B) l5 ?! o
·- H5 L+ r: [7 v$ h' G
1tbsp chopped pistachios& T# [2 x: S& }. @) r) Y6 @+ P
·- a% }4 C) q' i- p6 u+ _9 I
1tbsp nibbed almondstvb now,tvbnow,bttvb0 b- j- o6 B- ~- H% t
·+ U& g# H7 V% Q9 z% {2 s- U/ u* U
1tbsp demerara sugar
i# V/ j2 p2 J3 o" P$ D·
9 q6 f9 m; {% k( YTVBNOW 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
! T9 g0 m5 C# x Y9 V' [·
/ q( D* X- a+ a' m公仔箱論壇1tbsp desiccated coconut5.39.217.765 T) z" \; [( D- {. u
Preparation method
0 q, \) O6 |2 {! {% ktvb 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.
2 p+ g( d: d) [) C8 u5.39.217.76 5.39.217.763 l3 J' M& n8 o6 B
4 x+ s! X2 \1 ]% a: b
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。9 O8 h! C2 q7 Q! E0 _, ~
|