Strawberry soufflé with crumble topping and clottedcream
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, g3 k6 Y) M; w0 M0 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。tvb now,tvbnow,bttvb! }! w2 B" Y2 R* W5 H( [: K! I
4 Q! S$ c/ v$ I2 ftvb now,tvbnow,bttvb公仔箱論壇9 u( {$ @; q4 N
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# S# ~) y) y4 g4 e2 Y公仔箱論壇Ingredients
" J0 r h5 q8 L: {4 V5.39.217.76For the soufflé
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5 o2 w/ W1 S2 h7 G5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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0 s1 ^- _0 c* d) p$ c. rtvb now,tvbnow,bttvb1 lemon, juice only
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7 j: Z% ^8 f O" Z2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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: B7 t. k9 E- u5 f- }* y5.39.217.7685g/3ozcaster sugar公仔箱論壇; L+ C" a, z+ o) j! L5 X
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% I4 d$ [/ b9 w公仔箱論壇225g/8ozclotted cream; s/ ~4 q! E* F, Q* n1 F+ a( P
For the crumble topping公仔箱論壇1 O1 R4 x" B$ n4 |- F
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2 q: x- Q+ y) v' y公仔箱論壇1tbsp chopped pistachios
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0 y8 {2 q2 k+ }; z4 D5.39.217.761tbsp nibbed almonds9 `2 s6 V2 E, O/ \( z7 @
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$ Y7 w% Z$ o# R! l, F+ C7 x% v# p公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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" P7 z3 J/ h1 \) ^! k6 y5.39.217.761tbsp desiccated coconut
' c7 ^9 z8 W& Z, P9 P- F' c+ utvb now,tvbnow,bttvbPreparation methodTVBNOW 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 |% s- t \- i- _; Z7 j
- 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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