Strawberry soufflé with crumble topping and clottedcream
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4 ~1 o! G& y D公仔箱論壇
- @; `) z9 M/ V5.39.217.76公仔箱論壇4 k. F3 q$ M9 n P# N5 K7 @
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 a( y6 o$ M/ ~) U! ^1 LIngredients, b% m4 ^! q3 O( I2 E8 M. |
For the souffléTVBNOW 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。/ a% E4 x6 r! n& ]& n* F* F0 E& V& h f
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 Y3 x1 b& s5 y) l公仔箱論壇1 lemon, juice only公仔箱論壇" f: s2 P" H& H) y
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2tbsp kirschTVBNOW 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。- o% q/ E5 u, g5 C5 A4 F
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7 j* D3 O( ]1 `% |0 E; v5 V公仔箱論壇2tbsp cornflour公仔箱論壇3 ^* e/ h' o1 F5 i/ b
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. Y+ l5 t9 i. @0 n( _0 `10free-range egg whites
) a$ z0 Y* F% I& Z4 G5.39.217.76·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。' C" Q2 k2 ]) X6 Z! |1 k. [( b: h
85g/3ozcaster sugartvb now,tvbnow,bttvb# S& U7 i$ Q' R' n0 z6 e
·公仔箱論壇, t7 C8 ?; d6 O# L' Z% B" \
225g/8ozclotted cream
0 W& J9 v0 P7 V! n公仔箱論壇For the crumble topping
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1tbsp chopped pistachios5.39.217.76* t6 x" k, o( A9 o
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb; S/ f9 u; o; ~) g3 W n1 {5 M0 i
·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。' D3 J. \! l1 W% @
1tbsp rolled oats
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1tbsp desiccated coconut
# A! E1 j' e$ k0 t公仔箱論壇Preparation method3 W! N# g* C; X$ j& e0 R" 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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5.39.217.765 ?9 v' Y1 [4 |2 V( [
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發表於 2014-4-9 01:01 AM
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