Strawberry soufflé with crumble topping and clottedcream
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, J0 L4 o4 G6 ?: `/ `3 K8 `9 \$ VTVBNOW 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。5.39.217.76! X) e" }; L* L+ i) F7 o q
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+ ^6 F, |* L- t: f! h# _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。$ {0 y$ z e* j5 m; b
Ingredients
! {; P- x) d) N: H" }For the soufflé
- y$ w; f+ O H. c9 S8 b+ j( A% Z5.39.217.76·
" n9 @+ v" S7 a) 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。600g/1lb5oz strawberries, hulled
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% ~+ @- _; q6 p. ?% Q: I- ~7 j8 R5.39.217.764tbspdemerara sugar
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& T; h" t0 g# u) }! ^ w* \1 lemon, juice onlytvb now,tvbnow,bttvb5 D! a& {2 Q! `
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0 E4 l2 C% I# q+ I) htvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour+ z% N: s8 ]& A2 m- ?
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- v* K$ B5 u; r4 e4 z10free-range egg whites
/ D9 h7 d' l6 S. k5.39.217.76·
! S! @ b9 A9 M9 H, rTVBNOW 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。85g/3ozcaster sugar
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225g/8ozclotted cream. k& l& C' {' K5 o3 U$ d
For 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。: l ~/ H, ~3 s( ?1 o) I
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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+ J* j' C7 ]1 w1 e) N1tbsp rolled oats公仔箱論壇# W1 M9 l5 G9 C. L7 h5 V& G
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1tbsp desiccated coconut5.39.217.76. H6 \3 u* c4 M( Y4 A
Preparation method
; k4 H1 `; b1 K* w6 T1 i" T5.39.217.76 - 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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