Strawberry soufflé with crumble topping and clottedcream
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3 y' C0 A1 V! X9 OTVBNOW 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& H5 K4 h+ b. L2 m( l7 E) M
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e+ J( L6 _+ M% z: c; J! ntvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.764 O$ Q' S. v' T F+ E$ _) H# ]
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。# B1 w4 ~- z2 }
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。' m/ u3 j* |0 z B
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& o O f* ]" B* b600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only5.39.217.76" r+ q3 q* z* g# R2 j H& |% z
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+ i, V! ?0 V2 r( }7 g5 @5 }2tbsp kirsch
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0 R, X& r0 h; p0 l9 W) C& T3 M2tbsp cornflour
3 Q% d5 c1 _% s; h$ Jtvb now,tvbnow,bttvb·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。+ G; c" S: J& y1 k7 B
10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇+ {5 @* e, Z2 _; d
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+ p/ [4 q) a F3 J7 o1 Utvb now,tvbnow,bttvb225g/8ozclotted cream
: `7 e8 R3 D5 y3 m& d8 {6 ]( T6 I2 QFor the crumble topping
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1tbsp chopped pistachios5.39.217.768 X$ s, i- v$ Z
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1tbsp nibbed almonds, [/ f- V+ e# e2 f+ Z
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1tbsp demerara sugar' P& `8 M7 |7 M0 L c- l5 _1 S
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! c Z( @$ r; _3 p, E# }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。1tbsp rolled oats3 o; \3 m7 \$ ]8 M/ ^
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1tbsp desiccated coconut
, F0 L/ C# b8 U* HPreparation method5.39.217.76! O9 @' k' B8 a
- 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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