Strawberry soufflé with crumble topping and clottedcream5.39.217.769 I Z( K" S2 I5 ]4 a5 j+ y
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公仔箱論壇$ a+ Y7 o' f; A. s
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( k: k$ \5 ^: Ktvb now,tvbnow,bttvbIngredients
; x- k" Z2 W6 c公仔箱論壇For the soufflé
2 W: H a }% j; E7 zTVBNOW 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。·
* u/ d& s }) z$ P" M6 k( btvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled5.39.217.76- E4 d4 W: ^- W/ N
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4tbspdemerara sugar
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% W# _. X; p3 x2 q" Wtvb now,tvbnow,bttvb1 lemon, juice only( Z( F: p. K3 y0 z: b/ T/ d/ Q
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2tbsp kirsch
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" q. J# h+ O9 h/ z# t0 ~/ ?tvb now,tvbnow,bttvb10free-range egg whites
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4 h+ N) f% X: A- ~1 @ D3 ktvb now,tvbnow,bttvb85g/3ozcaster sugar
2 {0 c0 g" R+ b' 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。·
3 S( C" Y$ z& X5 y) M* Ctvb now,tvbnow,bttvb225g/8ozclotted cream
9 \- q$ o j: z+ G7 C( o5 ktvb now,tvbnow,bttvbFor the crumble topping
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8 Q* {, l6 d9 _, wTVBNOW 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 pistachiosTVBNOW 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。- @( p3 R. L. d! {3 b% A" _
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1tbsp demerara sugar
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# N9 [' @& u1 q" L5 R# etvb now,tvbnow,bttvb1tbsp rolled oats5.39.217.76( A( K+ N7 U7 R5 ]) y9 G
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) i9 A7 k5 Q; R9 Y* o3 btvb now,tvbnow,bttvb1tbsp desiccated coconut
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- 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.
( @+ f. k2 B2 G C- k: qtvb now,tvbnow,bttvb 5.39.217.760 L, s c" r) H J
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發表於 2014-4-9 01:01 AM
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