Strawberry soufflé with crumble topping and clottedcream5.39.217.76: p% F+ ?7 S( }- m$ \
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- k0 e7 X$ x) i4 Y5 h6 vTVBNOW 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。
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7 Y8 M# [ B! D4 Y1 K( F7 [Makethe 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。1 L! t Z. G9 z- R/ l( I, j
Ingredients公仔箱論壇* [4 B7 Z# y/ d9 |' H
For the soufflé
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600g/1lb5oz strawberries, hulled2 ]% {) B$ U3 |, U" X8 o# U
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4tbspdemerara sugar
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* o" e }# d1 R0 f3 B, ftvb now,tvbnow,bttvb1 lemon, juice only
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2tbsp kirsch
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4 t. w# @" |0 c6 R# f2tbsp cornflourTVBNOW 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。8 v* p$ [: w$ h2 x* C
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; V4 _2 O- j& |9 D0 E6 Z10free-range egg whites
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85g/3ozcaster sugar
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: x9 S& L% ?- ~5 E" Q8 W$ z7 m8 }- G$ k225g/8ozclotted cream
: E" v$ O1 E; t8 I" k% t9 Q4 l5.39.217.76For the crumble topping
3 g9 \3 w$ f: r9 K- T6 }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。/ p3 {- z: S, G5 w7 \0 _! ]* p
1tbsp chopped pistachios p' b. }7 n5 ^: C! e D# |1 C
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# V O' V$ \" y) ?2 r J9 {1tbsp nibbed almondstvb now,tvbnow,bttvb2 t% E( L ~4 ~+ f# C% h0 J. W
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$ t; d- L" K& f6 i( E% X5 d. s4 z4 j1tbsp demerara sugar
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1tbsp rolled oats
, W, B$ m" F2 u1 p. V) K, _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。·公仔箱論壇* i# J* f" m8 x. s! x" e4 d
1tbsp desiccated coconut
) q5 I& N9 a( _0 q: F公仔箱論壇Preparation method; c+ P2 w0 G4 E6 n8 }7 m4 C. W
- 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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