Strawberry soufflé with crumble topping and clottedcream
8 \$ `' u# Y! B' Y u1 F& 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。公仔箱論壇' F: t- ~# G# b% V) I" `% ]
* i6 O9 f8 c. E- x0 D. ^8 v公仔箱論壇: B% ^8 K7 f; h7 @6 M5 X6 S- ]2 }
6 b; D$ p! {. J+ m5 m ( l9 @8 y% R7 f2 Q3 ]! c
5.39.217.76/ o% a+ s; f* \7 W' F3 v; Q. w+ I& A
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。; q; h& u. R( k
Ingredients2 U, ]! b( {1 N L, X; N3 j7 e
For the soufflétvb now,tvbnow,bttvb$ d$ T x2 c) N. j L4 K/ N
·
' y- T, |7 U* Y2 C% Z: X( S7 |( p公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.76- x2 i- f; V$ z3 {& z5 V
·
1 z6 [; ]4 V! `0 Z: Y! W& w4tbspdemerara sugar8 N9 x; `* k7 ]. N8 O
·5.39.217.763 R, V8 s( O' d3 M+ H
1 lemon, juice only
9 {- D Q% ?3 T$ ~; y公仔箱論壇·
: O+ V: C6 f# p! l2 k1 H2tbsp kirsch
$ H7 c, O1 ^2 H' @·, e( ]7 }) y5 U
2tbsp cornflourtvb now,tvbnow,bttvb; u% a0 v2 g) L, K. V
·公仔箱論壇4 p/ K1 p: l4 `0 ^1 l3 l; A8 q9 }/ ]
10free-range egg whites3 N, j y8 k- A8 x
·
$ Y- m/ ^% d* D4 g1 Utvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.76* N) K& M. J. b5 s' C
·5.39.217.76* k1 a3 [& A4 P" J
225g/8ozclotted cream
* K5 A0 T4 B7 e0 N0 M4 R2 L5 e$ BFor the crumble topping+ Q) p% H/ k s, Z, ]3 M
·5.39.217.766 f! m1 V0 r2 c4 v: J( B
1tbsp chopped pistachios
+ z0 e+ g4 i4 D( p" Q+ k* P' M& h$ u·
+ v- C& E# }9 l& n4 f+ _tvb now,tvbnow,bttvb1tbsp nibbed almonds2 B3 _: |0 g: ]: P# ]2 f( r" x
·9 n8 d6 {3 \3 J5 s. w* ^5 H9 d- v
1tbsp demerara sugar
4 X% n8 `) ^& w- m; x# @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。·5.39.217.767 {9 Q* O6 f) b' C& A
1tbsp rolled oats
& v+ i* T% y8 J7 ?# ntvb now,tvbnow,bttvb·公仔箱論壇6 m! f+ V+ Y- }8 R1 t& Q
1tbsp desiccated coconutTVBNOW 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。( m: \) e5 q# f- x6 |9 x% }
Preparation method
+ d2 B! J0 `, K4 D( p7 atvb now,tvbnow,bttvb - 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.
: E1 y# p. a: A+ x" j b8 H5.39.217.76
( O4 Q# D/ l" g3 Q5.39.217.763 P' f6 E0 F9 a0 p: ^
: c8 |5 M h3 Q3 k! |3 N8 uTVBNOW 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
| 
