Strawberry soufflé with crumble topping and clottedcream$ p! _0 b( m0 Z& z
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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。& [' B% v2 m' O. h, F; U$ L
6 Z$ A' F4 h% h R9 k7 n2 k) r5.39.217.76
8 X" n1 O# N6 V% r/ r公仔箱論壇
4 A' Q3 @2 B% h5.39.217.768 Q$ D: K9 G7 n& u! B$ p
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。: R6 {/ s9 b! X; l! \5 r9 V a0 c
Ingredients
; P3 K- @$ F- o2 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。For the souffléTVBNOW 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。2 M8 Z- A! z, n; T P
·5.39.217.76, r* X9 |7 k8 v. N! p
600g/1lb5oz strawberries, hulled
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M' [' z- j+ e4tbspdemerara sugarTVBNOW 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" l$ L- }
·5.39.217.763 `- K/ I# x j" I5 X
1 lemon, juice onlytvb now,tvbnow,bttvb8 b' i ~3 f/ `9 T' f
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2tbsp kirsch4 |5 S h9 k" y7 P3 m# S N, e/ X
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2tbsp cornflour
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! Z4 {1 [# g6 o; b( |公仔箱論壇10free-range egg whites o" y4 b. E% o; T. C/ R! c
·5.39.217.769 W( F# H( x) e3 n
85g/3ozcaster sugar
: W4 \4 C, Y, f公仔箱論壇·3 q" ?, K9 a! `2 X+ Q, g2 B2 S
225g/8ozclotted cream$ ?8 T( J% E) c: \
For the crumble topping
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1tbsp chopped pistachios公仔箱論壇/ y y! H. f. w9 a3 u
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1tbsp nibbed almonds
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/ ?# H' E1 S V/ S% K0 i% r8 | G5.39.217.761tbsp demerara sugartvb now,tvbnow,bttvb3 @6 S5 r0 p( ~8 S0 z) n/ S9 J* O; ?
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/ e& K5 V: ], [" `2 O Q5.39.217.761tbsp rolled oatstvb now,tvbnow,bttvb8 P) d! v% G0 O: P
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1tbsp desiccated coconuttvb now,tvbnow,bttvb+ Z8 i5 c! F# z% _0 X( ]
Preparation method公仔箱論壇$ M: }. e% t2 b- W6 W. m
- 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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