Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。8 S( l3 e3 C8 I# w6 g4 F
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% q& \! J6 j- H% u8 V3 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.765 b% z6 S! \3 j/ q1 y4 Z
Ingredients5.39.217.761 w' r& |# O2 H# t+ {/ k
For the soufflé1 u; C( z" D2 @9 B( G1 Q0 L
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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% R$ v! G: B7 [" Z, h3 v! j1 lemon, juice only
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2tbsp kirsch
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8 }7 j( k3 ?$ e- W2 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。2tbsp cornflour公仔箱論壇# e4 J& l2 e6 ]9 h& [
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10free-range egg whites
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% Z6 r, a$ N8 k% n* mtvb now,tvbnow,bttvb85g/3ozcaster sugar1 @) p' J1 [8 @# L# X- F" g t
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225g/8ozclotted cream% C: j: w* F7 k& j* ?! s( \
For the crumble topping2 d6 i0 Y- U; s" a R% j# r
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1tbsp chopped pistachios
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1tbsp nibbed almonds5.39.217.76: r% I2 w: x* t$ j8 `: @; K8 `; \
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1tbsp demerara sugar
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1tbsp rolled oats
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5 p/ i" e) C5 B* u; A( c" j" Y公仔箱論壇1tbsp desiccated coconut
7 C7 z! G/ p: W% ~0 _7 ^$ f: [* ?公仔箱論壇Preparation method
! s! n) I( [5 L7 X2 X( A2 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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. e" N* [4 Y( P7 z5 o( `/ M* gTVBNOW 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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