Strawberry soufflé with crumble topping and clottedcream
# l4 I I$ v, P6 V" T& p zTVBNOW 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。
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! H/ ^/ q5 v' F4 |% p+ o6 \Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% k) _ _1 L+ o5.39.217.76Ingredients
9 y8 r; q+ A3 z3 N' q7 W5.39.217.76For the souffléTVBNOW 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。' U( h f# Q8 u
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600g/1lb5oz strawberries, hulled公仔箱論壇* u0 j6 f* x9 Z# Y) n
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2 L7 p: f/ I) ]4 R% I( s4tbspdemerara sugar5.39.217.765 E( Z( Z3 {4 r4 Y
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1 lemon, juice only
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& @: B/ w/ ]' ~9 X4 ftvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb) Z0 W; N8 t" C; p5 K
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2tbsp cornflour
1 L4 y6 X% W q$ v: o公仔箱論壇·
/ L" |* h2 I( r" x) ftvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
! T1 G# o* T( o; ?7 `; }, d, |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。7 A, s' B% X3 h2 K7 |
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, l6 \1 q2 p( T# q% q; A1tbsp chopped pistachios5.39.217.768 w" n9 n: V$ P; {/ ?4 Z1 l" X4 O- g
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1tbsp nibbed almondsTVBNOW 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。& l4 ~8 l; C/ b9 a
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) r7 R$ C5 q) K- f7 D/ K# ^0 C5.39.217.761tbsp demerara sugar5.39.217.76. z+ j: P! V# j+ l2 d3 }7 b
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1tbsp rolled oats
' ^( M% m5 s1 b ]7 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。·
# Z* s" w1 a( H: ^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。1tbsp desiccated coconut4 K6 d/ w" X3 g; r, _; P. k2 l
Preparation method
# f+ A8 ~* ]; ?6 O. ?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。 - 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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2 ]9 @/ N' L4 x( L* 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。 |
發表於 2014-4-9 01:01 AM
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