Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb+ t3 V! r w5 s
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb1 V( i4 j* I, v+ O
Ingredients5.39.217.76* u% v7 O: X* e! Z% j( K9 J
For the soufflé' d' `) u8 ?8 @* t
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb1 u) ]' O; T& h. Q( I8 i- n
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4tbspdemerara sugar5.39.217.76" Z/ I) x: ^3 g* K8 p7 M) l
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, T* o( i/ l$ {$ f1 lemon, juice only
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: P. z2 C4 U1 J8 b. ]' J) I \0 Q2tbsp kirschTVBNOW 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+ x. f/ ]! k9 W) S
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o# s9 l6 W, ?2 l公仔箱論壇2tbsp cornflour
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. ]) I) ?1 s/ I4 t, r5.39.217.7610free-range egg whites
z6 G. X$ @/ T: x8 Z. x·公仔箱論壇+ {0 }1 P0 m. H& i" R9 P. v
85g/3ozcaster sugar5.39.217.76/ Z$ @$ ~& g5 ?. a# T
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225g/8ozclotted cream
U1 B6 `: X9 C1 q ], xTVBNOW 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。For the crumble topping, X3 l, v$ F: m. s4 g: J
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. ?5 t/ X a( ~* q% `9 Y& N' {' T1tbsp chopped pistachios w( q: O! h! b+ j
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/ {* Z8 Q. i9 Q. b+ F5.39.217.761tbsp nibbed almonds
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. M% O1 u2 s8 E o* B公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
" a5 v8 ]% A, f+ u: H+ z0 bTVBNOW 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。·5.39.217.76" B/ W7 R7 G; t S9 [
1tbsp desiccated coconut6 \% I9 q$ j; U
Preparation method公仔箱論壇9 Q7 X \2 n- F2 g$ A% q
- 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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% `& B# l; l }% \8 i/ I* 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。tvb now,tvbnow,bttvb6 k9 S7 f" l0 Q9 y% h$ i
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發表於 2014-4-9 01:01 AM
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