Strawberry soufflé with crumble topping and clottedcream' v, o/ F" j' d, ]% q8 U
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8 _; V% {2 i2 }6 u" j; Ytvb 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。/ b: O2 Y$ e# ? o5 T
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇9 e/ _# Q9 S. u1 Z" |& ?
Ingredients4 e! U( q4 M5 W$ L: d! [/ W
For the soufflé
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' b1 p- s5 s* T0 u" a+ d' Q8 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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb( \- W% P d5 b9 _0 u! t& v- z
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- p g. k" B$ k& B4 w; t G5.39.217.764tbspdemerara sugar
% u$ L+ ]/ O# ^; C& c8 {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。 ]3 ]- a+ {5 H
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。) u3 A( V* b- A/ U: N% J
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10free-range egg whites
9 o4 V: e% Z: E8 ^0 L5 [( u5 b5.39.217.76·
+ n5 v. X: X( s; r2 ]7 b2 b" P* M5 Ktvb now,tvbnow,bttvb85g/3ozcaster sugar
2 Z8 e: n4 p0 n2 D& p+ A* q/ j1 ?9 u0 Ktvb now,tvbnow,bttvb·. h! M/ n7 |: g; _) |
225g/8ozclotted cream
. g& h3 }$ w; R7 z9 K N: U7 ^: KTVBNOW 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。For the crumble topping9 {% c* Y5 U6 D8 f/ {$ X
·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。$ c% _5 B* z" I' w7 F
1tbsp chopped pistachios
/ D% C3 d' ], [ }: V' ^/ J, D5.39.217.76·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。( ]" S* [# I# r4 r# d% B
1tbsp nibbed almonds公仔箱論壇2 q& L5 B: ]2 ]( ~" c% p- b# w6 a
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+ H3 J2 L5 @( [! q+ l6 z: w) v8 I1tbsp demerara sugar
2 ` j4 C; W5 Z9 u% U A3 |( o4 d公仔箱論壇·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。3 K8 d; i5 X1 C& P- q; d) p
1tbsp rolled oats
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# E4 s1 a$ ^+ \* @公仔箱論壇1tbsp desiccated coconut4 F" Z% Y4 z( G8 B& m0 q' D0 ?3 Q
Preparation methodtvb now,tvbnow,bttvb8 e3 b6 S/ Z( w9 P
- 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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公仔箱論壇 F& s6 @, s: t1 c
5.39.217.76% Z& G5 b+ A% d
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發表於 2014-4-9 01:01 AM
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