Strawberry soufflé with crumble topping and clottedcream5.39.217.76! L7 j! g' u! ~: q
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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。6 L1 n; }: t7 x5 _8 M
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.764 T g) K7 V j
Ingredients
( b. G3 U! L0 P( p9 F5.39.217.76For the soufflétvb now,tvbnow,bttvb8 \( {' V2 l$ X! y, B
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9 K: a# u( q* D, e; T2 j% q600g/1lb5oz strawberries, hulled
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. |" d( x4 O0 P' n' Z% o5.39.217.764tbspdemerara sugar5.39.217.764 l1 y7 ^; O% {3 C
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9 u7 F$ t4 `3 o5 Etvb now,tvbnow,bttvb1 lemon, juice only
+ C8 Q0 @7 y) Z% F- ?公仔箱論壇·* G3 j, X3 V) V1 ]
2tbsp kirsch5 Q: Y! v$ N F4 g
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5 P9 M) {( A6 {2tbsp cornflourtvb now,tvbnow,bttvb$ k. v! f0 o! Z9 ^, S
·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。6 O7 x, m2 |% W, R, @
10free-range egg whites
; e- d/ [) l2 |4 Z7 OTVBNOW 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+ n$ \" X K' ^+ W
85g/3ozcaster sugar
2 t/ y2 u+ w& ?- t5 r0 r! ]公仔箱論壇·
) @! s' z. o2 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。- s( u# f. O+ e( E( T
For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb9 L. z; Q+ ^4 I0 ^+ P' a: S
·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。, D4 ~1 e# z1 E" g, W( }9 V
1tbsp nibbed almonds
* `6 R( o: S; K6 x) O& J8 t+ B4 ltvb now,tvbnow,bttvb·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。$ [9 F7 b1 Q0 w$ Y
1tbsp demerara sugar5.39.217.76: V9 k5 z/ B; H( z! W( w; H/ X( g
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1tbsp rolled oatstvb now,tvbnow,bttvb' I4 H) D4 E. S& l2 j
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; f! q6 q. x9 J# _" I r/ Rtvb now,tvbnow,bttvb1tbsp desiccated coconut
4 A1 E6 e3 w2 I; W( J5 K3 \9 [Preparation method
; D5 I. P+ O0 n' i. b% hTVBNOW 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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發表於 2014-4-9 01:01 AM
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