Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb/ D, j r/ {/ |5 V6 J- X
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: N$ U/ \7 N6 L* ~& Y" n公仔箱論壇
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7 A: g2 ]! W! [& P公仔箱論壇
1 w2 v( N% b5 D3 m( w/ t" ]& b% L) ptvb now,tvbnow,bttvbTVBNOW 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。6 J7 J! o! _) d8 r9 |: B4 J" v
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76* _1 v {7 x6 p1 j- Q# b
Ingredients5.39.217.76- Z$ c( v2 ]% r/ h" u* k
For the soufflé: R* l2 L4 f K& z8 |- G
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9 X: | u2 Y5 x' N8 R! r+ F' GTVBNOW 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。600g/1lb5oz strawberries, hulled
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1 _! k/ ]% u+ e3 ^, x9 z8 m- ITVBNOW 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。4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇" V# ^, N# G( o" Q
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2tbsp kirsch5.39.217.764 S! e8 l: O7 R/ k- o
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$ t3 M$ k( }4 t- f f& n3 t E( Ttvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
( x" _' G6 b, H( o8 tTVBNOW 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。·
3 ?! o8 Z2 U- e9 {$ e5.39.217.7685g/3ozcaster sugar1 `6 J/ t( W% p
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0 d6 w% N* E! O: R$ t b; `225g/8ozclotted cream5.39.217.76+ w2 { J8 Q$ I, }+ T- T
For the crumble topping
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; O" Z3 {/ I$ `公仔箱論壇1tbsp chopped pistachios- m- V. Y: [2 c& O |5 w
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8 g; m$ H+ K o0 z- h" x9 }公仔箱論壇1tbsp nibbed almonds7 s2 j+ O2 Y. {& F' h+ A" _
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7 m, y4 Y0 H9 f& P! y4 c5.39.217.761tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
* _' v' f( J" b9 I5 ^$ s6 Q5.39.217.76Preparation methodtvb now,tvbnow,bttvb4 }) g! C! |6 j( g
- 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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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。' Y( n9 I* L! z% n$ _; j$ ^
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發表於 2014-4-9 01:01 AM
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