Strawberry soufflé with crumble topping and clottedcream公仔箱論壇" t' F9 q p1 e z' U
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 g4 Y6 b$ t& v; P% L
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" @9 }8 Z' G2 n( d2 @& f公仔箱論壇
! C( U3 q! G9 ~: d N! { J3 G8 mTVBNOW 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。
& w# M* O: a `: J0 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
, x2 Z+ Q( z- p% S5 |Ingredients; ?' X. n# a; t, N( S8 S& S! N
For the soufflétvb now,tvbnow,bttvb2 W1 x2 X: e& q) H
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600g/1lb5oz strawberries, hulled5.39.217.76$ v# a. p% Q6 f
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5 x4 Q2 f* q2 v) f" _( y公仔箱論壇4tbspdemerara sugar5.39.217.76$ W* I7 K, o6 z# u6 F
·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。: i8 _7 T0 F4 L$ T" m" u4 J+ g
1 lemon, juice only
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! v& z! {: Z* _1 {. I0 w2 m7 g+ ^5.39.217.762tbsp kirsch
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2tbsp cornflour
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# w+ k/ F- r4 s* J4 [10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
4 u& @3 _$ N4 t( N0 Z9 f- j5.39.217.76For the crumble topping. Q0 K0 K8 i% ^
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n3 o' H/ C5 [. K7 dTVBNOW 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。1tbsp chopped pistachios
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% u/ z8 L, _3 x- C+ @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。1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut6 p- i `. s* `6 e2 Z, H) i
Preparation method
5 A* D/ L8 f1 Y - 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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公仔箱論壇/ ^% s7 _5 U2 I/ i
5.39.217.769 u% E& ?. X* c F! c
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發表於 2014-4-9 01:01 AM
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