Strawberry soufflé with crumble topping and clottedcream5.39.217.768 ^* }& G/ G1 D8 S
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4 y- m7 p! N. P+ ]' ^" T$ B4 Etvb now,tvbnow,bttvb
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7 t0 }' R5 w( [3 I1 B, f5.39.217.76
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I9 z2 C, \& H, }1 N7 J, Gtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 P. `" ^. T4 m4 Q5.39.217.76Ingredients公仔箱論壇9 E* P# }9 V) Y/ ? O9 ?9 ~2 Q
For the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.764 e% P Z) n, S- R! q
·tvb now,tvbnow,bttvb. s+ \5 F s5 Q
4tbspdemerara sugarTVBNOW 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。4 i# l8 N) i/ t/ O4 g" T7 A0 z
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j; Q9 ]$ i, l( F公仔箱論壇1 lemon, juice only
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& H2 G# Y/ P5 Etvb now,tvbnow,bttvb2tbsp kirschTVBNOW 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 D# M; @( @3 w
·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。# P9 ^$ N3 [' d# R+ T# @
2tbsp cornflourtvb now,tvbnow,bttvb8 Q/ S$ b4 J9 O R6 s0 f
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10free-range egg whites
# g! C* y1 ?) I. y2 R$ l% o5.39.217.76·tvb now,tvbnow,bttvb+ O7 ?- }) I: m4 c/ ~* a+ c
85g/3ozcaster sugarTVBNOW 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。5 N0 w& D M+ m' i! q, \# t; C
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225g/8ozclotted cream8 a+ Q/ u. O' {; ^1 s9 r
For the crumble topping
6 G: {, M& o- h7 d' v/ b公仔箱論壇·5.39.217.76% M: I+ X$ V) ^" X
1tbsp chopped pistachios! c. [/ S5 \. L" ^7 v! A
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( w7 G% }. ^2 o- UTVBNOW 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 nibbed almonds5.39.217.769 V& A/ ^* u( g( X) c2 y0 m1 g$ ~! w
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3 [+ x7 p# Z* Q8 _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 oats7 l6 b/ ]6 x' Q
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1tbsp desiccated coconut
" F Z' n! r, T* ~- A, V! utvb now,tvbnow,bttvbPreparation method
$ C6 ]9 Z) H0 p m4 L+ O6 }# O5 Vtvb now,tvbnow,bttvb - 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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5.39.217.761 a. S7 {+ c3 d+ n' P+ Y
- d$ |: v/ |. p( D5.39.217.76TVBNOW 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: P2 n4 X5 c0 ]0 }
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發表於 2014-4-9 01:01 AM
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