Strawberry soufflé with crumble topping and clottedcream" w, c H- o$ }& t) i
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4 R* z" R& {$ ]! _9 [5.39.217.76 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。; r0 k) J0 U& ]) G
- d" x% f; f" ]Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% f* Q8 K: \0 DTVBNOW 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。Ingredients5.39.217.768 k$ [. D* Y4 d' D$ J6 Y
For the soufflé
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; J; {% D# Q4 D8 l) s& Z5 Z' w, a5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb/ m, p; e' ]9 g) C G( ^
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4tbspdemerara sugartvb now,tvbnow,bttvb! r" z, ^5 {2 d
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6 a j; q; J/ T' I2tbsp kirsch
. Z0 d& Y' M/ I) s0 S" |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。·tvb now,tvbnow,bttvb9 b; f; M- s0 \: x) {0 M
2tbsp cornflourtvb now,tvbnow,bttvb4 a. J B! e0 R, b6 I5 x; y, l
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10free-range egg whitestvb now,tvbnow,bttvb3 b! ?. U# `; E Q: q9 _
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8 p: D( z8 y9 M* f8 S公仔箱論壇85g/3ozcaster sugarTVBNOW 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) n4 N! ^. b$ ^& ?
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1 b$ p! N: ~& \% n# H, p- v225g/8ozclotted cream
0 Z2 p$ [' p* k3 J' @% D6 d- QFor the crumble topping
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1tbsp chopped pistachios
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3 B k! S x! R6 v3 w公仔箱論壇1tbsp 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。. c# b" n5 g) q d: w, b& ?. L5 M! G- t
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1tbsp demerara sugarTVBNOW 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。; E: C; N$ F- f& H
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1tbsp rolled oats公仔箱論壇2 P) s. @- p3 X+ o4 d
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& C; g1 X3 \( @1tbsp desiccated coconuttvb now,tvbnow,bttvb2 R: m- g& E" K' T" k
Preparation method5.39.217.76# ^# h: u1 O, O! T* `
- 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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