Strawberry soufflé with crumble topping and clottedcream. h6 n% S' w, v1 a
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1 n @4 k& s4 q$ Etvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇- o( j' A3 i5 b0 l0 F! f
Ingredients
3 r; O$ g) E' l% x5 DFor the soufflé
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: J/ P- K. r& I. M600g/1lb5oz strawberries, hulled
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! _# a- X7 k* L m5.39.217.764tbspdemerara sugar
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2 l- N* _6 W. i" {- S7 m1 lemon, juice only5.39.217.765 M5 F- f: b) y! C! P
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/ n9 L! i& }3 c) {4 Z公仔箱論壇2tbsp kirsch公仔箱論壇" Y. a- Q" ]6 S4 J0 [ C# [
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4 x6 a _% c( O% \. g# W0 Ztvb now,tvbnow,bttvb2tbsp cornflour
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5 A4 J- Z, y& f5 J/ O! a6 sTVBNOW 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。10free-range egg whites
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+ [; S0 ^. S$ F* T& f5 Q$ ^tvb now,tvbnow,bttvb85g/3ozcaster sugar
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) e/ [" i* p# D, K8 c$ }225g/8ozclotted cream
. j2 s/ V3 i( y% p. a3 Z+ Y- s1 ~) qFor the crumble topping
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6 O E( k. s5 w& t: y( ]9 R4 PTVBNOW 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 chopped pistachios
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2 |: I* `6 G8 X) ^9 T) i% |' s, M5.39.217.761tbsp nibbed almonds公仔箱論壇3 D( ^: ^5 a3 a7 x( V* C$ L- z; c
·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。' i' \1 m t7 x0 }6 O
1tbsp demerara sugar
* A* a- C9 P7 ^0 g( `% P3 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。·
2 V7 y. u& l; M7 \! {% X公仔箱論壇1tbsp rolled oatsTVBNOW 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。 Z1 }- ?: |9 z2 L1 o/ ~
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1tbsp desiccated coconut
. C& ]' t4 d' Ttvb now,tvbnow,bttvbPreparation method6 R) N4 @: ?5 |, _8 o' e& I
- 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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5.39.217.76. }' c9 {% c( l' a4 @. R
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。0 F# a! ~4 `8 @& H1 m
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發表於 2014-4-9 01:01 AM
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