Strawberry soufflé with crumble topping and clottedcream4 F, \" v( b- D' B" Q9 ?
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1 a% h, H; z# u; H公仔箱論壇$ H2 ~# U6 t- } _. D. ?6 ?4 \0 v) ]
公仔箱論壇2 K( {! ^! T9 M3 s* ^: t7 h
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5 @6 @' l% ], Q3 W1 Z公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76# j( _$ f/ k; b6 i7 e% K
Ingredients
9 k8 d& i" Y+ s z stvb now,tvbnow,bttvbFor the soufflé
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+ S- l5 s p' Gtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled公仔箱論壇/ o# T! k/ e' w7 V6 i( i
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5 f! u3 e+ w9 {' o" Z% y: {4tbspdemerara sugar
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1 lemon, juice only
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# A% d2 {& J* A% K& {5 Y2 Btvb now,tvbnow,bttvb2tbsp kirsch
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. Z/ F* u4 E) Q6 Z3 d2 v! ptvb now,tvbnow,bttvb2tbsp cornflour
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2 e3 z! v: Q4 Ptvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇- R( _7 C4 Y' }& Q! z( M& U, v3 K
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" Q, C% p) b3 h5 }$ n- S* A225g/8ozclotted cream
$ s: R* X- v2 t- B, S5 S5.39.217.76For the crumble topping3 H& }/ g) E. l* W
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1tbsp chopped pistachios
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: e) l' ^7 k3 d3 Y3 }tvb now,tvbnow,bttvb1tbsp nibbed almondstvb now,tvbnow,bttvb( }. y. N$ U3 b, f$ Y8 Q8 _
·tvb now,tvbnow,bttvb, y) \2 g( l+ u. r5 Y) |8 Y
1tbsp demerara sugar$ o2 D& ~$ a# d- Y- q8 `2 `8 W
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5 m4 o( }& ?. A. T% _1 L7 m6 U公仔箱論壇1tbsp rolled oats
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% A) h9 h% P" {$ m2 u/ |+ mTVBNOW 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 coconut9 I1 w3 S" G3 S6 h) G6 W2 ~4 M
Preparation method公仔箱論壇% J: m+ l2 o \3 _$ Q% A" z2 _
- 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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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。0 `3 u+ [# x, ^8 C0 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。) g( h5 q. D3 [
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發表於 2014-4-9 01:01 AM
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