Strawberry soufflé with crumble topping and clottedcream) u' y+ M- q! f6 U- A# V* J
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- U* _) u7 ~1 nTVBNOW 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。 公仔箱論壇: f3 g5 M0 z( ^, b
5 {% \8 k. \! d7 Z: L公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 G6 r; Q* A% c! F5.39.217.76Ingredients
; M0 L, C5 \2 p% e! Z5.39.217.76For the soufflé {: M# Q0 B. z# `0 [8 w4 A7 W7 f
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600g/1lb5oz strawberries, hulled公仔箱論壇( o& E. G; W$ E0 S0 W% p
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4tbspdemerara sugar
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# z9 V' B% f T0 |& t公仔箱論壇1 lemon, juice only. k# W: G3 O2 J1 r: r2 ?9 X
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5 `. i( b/ }" u; ?5.39.217.762tbsp kirsch5.39.217.76$ s; E2 Q, h" q# d- ]3 A
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% z4 g% k9 _% k/ c) n5.39.217.762tbsp cornflour
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$ L8 f0 {7 Y! w10free-range egg whitestvb now,tvbnow,bttvb6 ?/ c0 j9 |4 F0 D* Y" k+ e
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1 c1 v; v6 u5 e. P9 t& \/ |85g/3ozcaster sugar公仔箱論壇4 S1 i6 Y! @2 a
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225g/8ozclotted creamTVBNOW 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。- [: n0 h+ }# H* H
For the crumble toppingtvb now,tvbnow,bttvb% K% R( K& J4 f2 p J
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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3 Z- W4 N; q" E- q% v! I- q) y% `公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb6 x6 d: ]0 R5 _# Z: H# H. ?- U
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1tbsp desiccated coconut
+ y ~9 f! q1 {2 T8 \; U公仔箱論壇Preparation method公仔箱論壇: d6 h1 z5 \* h; e; s' w
- 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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