Strawberry soufflé with crumble topping and clottedcream
2 Y5 c+ `( T* h; w$ h( 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。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。 A9 H5 } [1 l
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0 j- z5 @/ c, q! ^ 公仔箱論壇6 |- A1 ^: L$ |8 [, F/ D/ S
3 f0 _8 A3 M3 i: u2 ^: y5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.762 [8 l4 S' `" `- d8 ]& A! H; [
Ingredients
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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。* A: R! u& C) f2 g% e- r" t) y
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& r B8 m; _% |/ h/ S, x* KTVBNOW 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。4tbspdemerara sugar公仔箱論壇$ v0 \& ]& l) R4 I
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1 lemon, juice only
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5 ?$ L2 t* V0 T9 v9 l& F9 ^2tbsp kirsch
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+ p! w3 P% }/ ^2tbsp cornflour5.39.217.769 u p4 k, w" Q
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10free-range egg whites3 K( `0 R; d/ _$ X7 ~3 G$ F
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85g/3ozcaster sugartvb now,tvbnow,bttvb, n. W# C( F m. b. z' @
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; E& y" P' D/ Z0 H5 U2 stvb now,tvbnow,bttvb225g/8ozclotted cream
! ^, e- a( i. h/ ?, z, [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。For the crumble topping公仔箱論壇& o; x) d! ?& I: Y4 V4 p
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# {! v1 m! b8 z, [ S& O+ \: `5.39.217.761tbsp chopped pistachiosTVBNOW 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 n( s7 F& W6 s- J/ t1 S
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' n" A+ k7 W9 V. K6 J0 g( J- a1tbsp nibbed almonds
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1tbsp demerara sugar
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5 z- b- p9 B- F* ?* s/ H5 Y0 C5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut5 S* H5 l3 `4 L5 o# a' c
Preparation method公仔箱論壇) O# W7 q1 @8 ^) V
- 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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