Strawberry soufflé with crumble topping and clottedcream
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7 [$ c# X' s, Z$ P f. i: g; E) e$ J公仔箱論壇; L2 Y/ c3 N1 e) f# J4 G
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: P5 k4 \. I, w& L; |6 ~Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.0 C/ C& S0 _) \! g2 u
IngredientsTVBNOW 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。 K( l+ d- @# C. u
For the soufflé公仔箱論壇9 P5 ]" E& ?5 @7 D
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600g/1lb5oz strawberries, hulled5.39.217.76) J6 ^+ W2 u1 _4 R! J6 _
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4tbspdemerara sugar
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+ g( p3 g& |. f+ C+ t( D" U$ q7 a1 lemon, juice onlytvb now,tvbnow,bttvb! B! W8 @ w# l6 _: A2 B- t
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2tbsp kirsch
8 s1 d, V& y! S& W: yTVBNOW 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 {. p! u& Z( _4 t/ [公仔箱論壇2tbsp cornflour
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10free-range egg whites
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; V+ k& i, S5 |1 r- V6 {6 n3 u85g/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 s H- G/ t3 I( B+ @) i7 x
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6 ]5 a) h( }6 ?! x* G225g/8ozclotted cream
$ _1 B y2 V1 A/ H( `) C: @For the crumble topping
u, z4 u$ j- q2 y7 b5 `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。·/ K9 G: j; T# Z; S9 J
1tbsp chopped pistachios
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3 r( f& J- ?! E# L* n4 ~5.39.217.761tbsp nibbed almonds
/ T: r+ Q* R" Z% cTVBNOW 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。·* i0 F: x4 x, f3 a6 k2 J
1tbsp demerara sugar
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1tbsp rolled oats
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/ Z9 Z" q! q. f. l9 `* q% R公仔箱論壇1tbsp desiccated coconut
) D% V6 Y. e# a9 K) C6 V2 D! i1 M. L1 K; CTVBNOW 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。Preparation method0 S4 G5 j/ e3 L8 Q, a1 U
- 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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