Strawberry soufflé with crumble topping and clottedcream8 b% f5 ]& g& V. {7 ~0 @
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' j) D5 y: Z* W, Y公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- o5 Q8 @9 R4 V: FIngredientstvb now,tvbnow,bttvb0 ?9 {" M- j% s% i( O' {7 N
For the soufflé公仔箱論壇& Y# s0 T( i9 U$ {+ x- r4 c
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600g/1lb5oz strawberries, hulled, X5 W, M5 {6 P4 y) I+ g; b
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1 K' ~& @' [* B/ y6 Q a( q5.39.217.764tbspdemerara 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。2 N9 x& N7 i7 L' ~0 Q
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1 lemon, juice only5.39.217.76' c: c0 x% ~( {2 Q* J3 n
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6 ~1 f" f8 x! H9 N6 h5.39.217.762tbsp kirsch7 e# D7 A% d6 N9 K( t% s0 w* i
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2tbsp cornflour+ Q3 Y: }5 V. `2 a' A
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10free-range egg whitestvb now,tvbnow,bttvb8 F- D+ o. {3 g2 L, z) A% a+ ]* ^6 Y
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85g/3ozcaster sugar
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225g/8ozclotted cream
2 [& o$ e0 a; K1 M6 E7 D: A! ktvb now,tvbnow,bttvbFor the crumble toppingTVBNOW 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。& T8 n6 }; b& ], x1 f
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1tbsp chopped pistachios
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# W5 q, ^. W4 L9 Etvb now,tvbnow,bttvb1tbsp nibbed almondsTVBNOW 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。& s4 I& Q/ W8 [0 z) o/ S9 a
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' d6 L! e* G" g5 `, }3 \* F- e5 {7 A1tbsp demerara sugar1 d1 [! N4 B6 z2 O& J+ n5 m
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1tbsp rolled oats8 S. j2 u: p3 \. S
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1tbsp desiccated coconuttvb now,tvbnow,bttvb" h; |; o G6 ?. h1 ?1 a
Preparation method公仔箱論壇; J; H$ K) u& f$ R# @+ @& @$ ?
- 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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0 m0 D9 c9 ~4 jTVBNOW 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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