Strawberry soufflé with crumble topping and clottedcream
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" g0 P2 B' s' F8 `9 S4 vtvb now,tvbnow,bttvbTVBNOW 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 a. q) H, `+ I( C3 s2 X
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; T$ V3 @, f% A) J3 `Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; p( j$ N% L7 S8 L; T; e2 z9 k' o5 y8 t
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。+ c5 U( Q2 Z' g# P6 O1 P- _
For the soufflé5.39.217.76* d' [! ?+ j" m6 C3 h) P
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+ M1 X2 Y$ p4 `5 n( e& t600g/1lb5oz strawberries, hulled
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3 v6 J) L; B6 k) l5 ]# \. A! }5.39.217.764tbspdemerara sugar公仔箱論壇4 H: ^' I. w0 ~& H* Z
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1 lemon, juice only5.39.217.76* |, F7 g$ ]7 r" N; ]
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9 d! A6 O/ R3 M- d/ O& }" j; Gtvb now,tvbnow,bttvb2tbsp kirsch
}% U9 d7 X/ t1 A% 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。·
0 _( U) }& _: B( [. A4 }tvb now,tvbnow,bttvb2tbsp cornflour5.39.217.76; J. X7 {3 e K( Y% p) B7 B: U
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* ~- Z$ B3 D1 O! e4 K7 d5.39.217.7610free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb5 Z0 h, w; \ n. }$ ]8 u; w) F" P
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" f' B ~) R# F( PTVBNOW 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。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。% h* q$ z. o7 \" h N, u$ I
For the crumble toppingTVBNOW 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 E; F7 v( `! S5 s' ^, j% G
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* ^* [8 N5 V' U6 j x, 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。1tbsp chopped pistachios
" H" A7 e9 ^ g* ^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。·公仔箱論壇$ Z5 k) A$ \( `) Y
1tbsp nibbed almonds
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1tbsp demerara sugar
( r& h! ]( w( b8 ?" D! ~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。·! n% }+ [/ B- `; S& t3 K% S" s0 q
1tbsp rolled oats
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( ^/ L5 k3 X- j2 gPreparation method5.39.217.767 f8 d* n9 N2 F! g* G, d& U2 I
- 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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