Strawberry soufflé with crumble topping and clottedcream
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# f6 o# l9 N6 btvb now,tvbnow,bttvb5.39.217.76 v7 r( S. v1 Q) D! U( M' G( y
tvb now,tvbnow,bttvb, F6 L5 @1 R1 S# v1 _: G
+ j8 m# e+ M+ ]3 j8 Z1 M! n 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。1 x0 d" Z" S V$ s
) X, y3 D1 p( q0 m+ F$ C' x: RTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.% M0 [* }6 N m! ?, U
Ingredients公仔箱論壇, {" e2 r- J! ?3 E1 z$ ]3 e
For the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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' ^! e8 F9 R5 b0 w' c: q, S
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, q0 a7 P0 P2 G3 F4tbspdemerara sugar公仔箱論壇+ [- e* l R* _, e, Z7 M$ R5 \/ g
·公仔箱論壇: S# E$ ?9 Y! H5 m
1 lemon, juice only
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. d7 s" D7 a4 J- P' r3 q0 ~2tbsp kirsch
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2tbsp cornflour9 |0 l% A5 N; {; M- ], I& Y/ c
·5.39.217.760 K: c. M! w/ Q% j$ m- d
10free-range egg whites
' j$ t/ h! z$ i: n公仔箱論壇·
2 U6 I& L7 z" h" T5.39.217.7685g/3ozcaster sugar X- R( A0 L4 N0 s4 P( B& @
·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。9 X& z2 [1 |& y `/ {1 @- ~ \
225g/8ozclotted cream
( z! A; K5 j% A0 l# btvb now,tvbnow,bttvbFor the crumble topping; Z% j$ }( I6 i9 u0 V- V/ ~) G% y4 |
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5 A% V/ J: m1 u3 E1tbsp chopped pistachiostvb now,tvbnow,bttvb9 W( O- R/ s3 k1 R5 G1 o% w7 e) X
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1tbsp nibbed almondsTVBNOW 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。" V( [- c; W" ?1 {: H# N0 A) S; ~
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6 [0 X1 f- T" h' _; ~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。1tbsp demerara sugar
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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。$ o3 e, _1 y/ z; ^
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& @8 n0 M- Q4 m公仔箱論壇1tbsp desiccated coconut公仔箱論壇: C, u" r/ X/ Q' I
Preparation method
" d# H! q# d6 J) B1 b8 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.
5.39.217.766 W0 J9 d4 r; ] R
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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。8 Q. x7 g" K8 H" l3 E: }
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發表於 2014-4-9 01:01 AM
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