Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。' N' s5 W4 l( \3 u; n. u W9 D
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( U- t% }: e8 F8 [Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé) ]: Y9 ^. Y: s2 \! ~
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600g/1lb5oz strawberries, hulled
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. Y# v1 l$ B( o. ]' ^( W6 Ftvb now,tvbnow,bttvb4tbspdemerara sugar5.39.217.769 i v* y& G: A0 T% M- Z
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1 lemon, juice only
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2tbsp kirsch
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2tbsp 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。! s0 M9 E) Q" x2 ]+ i1 p
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10free-range egg whites
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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。: d' A) h( q; \8 a" C
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225g/8ozclotted cream5.39.217.76$ N D3 [; j: t
For the crumble topping
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6 g' ~) |8 @: V公仔箱論壇1tbsp chopped pistachios# F% Z: b( K' O- O
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9 \: O- q( t9 g6 [8 J/ \1tbsp nibbed almonds
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1tbsp demerara sugar
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' a9 u" U/ Q& N. z* N% [4 N5.39.217.761tbsp desiccated coconut公仔箱論壇1 P ^4 y5 r ?9 B- k. m
Preparation method) E6 _4 z( u% 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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