Strawberry soufflé with crumble topping and clottedcream
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5 l! y9 ?5 [& Y4 U! u$ 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。tvb now,tvbnow,bttvb: G. t( }( O J" v. Z! H
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5 K' B6 R5 a x) |* c5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 s) x% E! o+ |, [% uIngredientsTVBNOW 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 L8 z! H; f, G3 }! {5 b. R2 t; c! b
For the soufflétvb now,tvbnow,bttvb; w+ a g8 M1 F
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# C! Y6 Z, W( `) Ytvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled* {) T! \0 F9 \0 S0 s1 v2 b
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4tbspdemerara sugar
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' Y* y: y" u2 N6 Q( `公仔箱論壇1 lemon, juice only5.39.217.76) s& v" l, i. {: v' p
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2tbsp kirsch
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/ O. e4 s6 C$ \/ fTVBNOW 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。2tbsp cornflour
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10free-range egg whites$ t C& v+ j: U# y) E n
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85g/3ozcaster sugar
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+ L7 {' v) b2 ^" _# w# v4 b3 R, 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。225g/8ozclotted cream5.39.217.76 Y% V% W$ }( b5 i0 ?' O
For the crumble topping
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v. N w, N: d公仔箱論壇1tbsp chopped pistachios
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" f! W: U7 V; |1 p; m2 ctvb now,tvbnow,bttvb1tbsp nibbed almonds" c0 ^( z. b! r/ i4 C- 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。" H0 ~$ r* U5 o) f# x5 Q+ N% f8 l
1tbsp demerara sugar
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# ]2 S6 _( a, S, TTVBNOW 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 rolled oats& F; n' j9 a, n( 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。7 i6 F$ f' ^& b9 u8 ?* W5 K
1tbsp desiccated coconut
8 A' b- n: u: Z) b公仔箱論壇Preparation method6 E) g/ t7 r) {; B7 e- N w6 ^
- 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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