Strawberry soufflé with crumble topping and clottedcream2 I+ D$ {$ R+ k! A& }& X/ O
7 x) ~9 `1 S: Y9 Ctvb now,tvbnow,bttvb
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5 x" V; d3 L# X1 K5 N+ n( |公仔箱論壇公仔箱論壇0 O7 C4 P# @" T1 T8 i4 _
 公仔箱論壇8 D! r1 {9 }! \- e
; S& _9 U7 m; K/ b/ t! ~& 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ F+ @/ I" y. M+ ~1 d0 aTVBNOW 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。Ingredients公仔箱論壇* y1 l' _5 y- ]" c
For the soufflé
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% Z' l8 O1 \* w公仔箱論壇600g/1lb5oz strawberries, hulled
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! R# G' [/ {+ Z7 O0 _4tbspdemerara sugar
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# W2 t1 i$ T* `9 y6 D/ U5.39.217.762tbsp 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。) l9 u4 H2 v% l& S+ g! T
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2tbsp cornflour
( j. h- R2 |- bTVBNOW 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 e/ [0 X0 c( w10free-range egg whites
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U# ]4 n3 |# T" u85g/3ozcaster sugartvb now,tvbnow,bttvb: ^( {$ O1 F4 c4 q! W
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225g/8ozclotted creamtvb now,tvbnow,bttvb5 W/ {& b$ T7 b
For the crumble topping
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$ P G4 F, t f1 g9 a公仔箱論壇1tbsp chopped pistachiostvb now,tvbnow,bttvb5 s, `; t6 y6 u* \* ]4 [6 f6 x% y
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1tbsp nibbed almonds
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+ ]( S4 n3 C% A1 C5.39.217.761tbsp demerara sugartvb now,tvbnow,bttvb6 h& b8 W: F7 y0 ^! i
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1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇5 J& F/ n6 Z; h4 X; r
Preparation method5 s$ O, @. M q) B2 |/ D6 ]3 a
- 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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發表於 2014-4-9 01:01 AM
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