Strawberry soufflé with crumble topping and clottedcream
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& X! i2 y7 p3 l: U' h% e+ ^公仔箱論壇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。( y9 G7 w; j+ N3 b
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n5 p& k; I m1 O& o* m5 d' p- N4 aTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé5.39.217.76+ n) o1 X5 O' @4 n7 V
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar( P7 R. _: U3 L' A6 j& X/ a A. b4 i
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2tbsp kirsch公仔箱論壇* g( ]4 U. B3 P1 `* s
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar5.39.217.763 k6 {* G3 j; j- n
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225g/8ozclotted cream公仔箱論壇! j: Z8 Y. ]3 w* M
For the crumble toppingTVBNOW 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。! h; x# H0 y9 Q) h* [
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1tbsp chopped pistachios
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5 N f) X I% L/ Itvb now,tvbnow,bttvb1tbsp demerara sugar) U- M, K7 b6 N0 Y
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1tbsp rolled oatstvb now,tvbnow,bttvb* m7 x1 ~- K* |1 d
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1tbsp desiccated coconut5 @% u, Y( k' F. u* K4 ~6 ?
Preparation method公仔箱論壇8 Q' l3 Z5 j' I5 D& `
- 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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