Strawberry soufflé with crumble topping and clottedcream
1 v3 {2 \2 P' h, 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。5.39.217.76- i6 }1 Q% k) W9 W7 R8 _ ?% D
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé0 |/ s( t3 _" O$ ?$ v
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# G" p7 ~. F+ Z& \* a600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb! s6 }0 N: z* y# @$ j, c0 p' L/ q
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2 n# W E, R Q9 ^& e M: x7 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。4tbspdemerara sugar公仔箱論壇# Q7 `% x4 X( X$ s( d
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' r! h* q) a/ l) F9 l6 ~! _9 D2 s0 e1 lemon, juice only
$ ]% E& {% \1 G" H4 s: F/ t' @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。·
- ]1 ?+ ~; \; S' }/ H" B( m2tbsp kirsch
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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$ L. V7 O5 J5 d& l
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85g/3ozcaster sugar5.39.217.76* w! [) v" Y, m: ~( ^( N% P/ J+ I
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225g/8ozclotted cream5.39.217.76& t* l; N4 f- f ~ u
For the crumble topping5.39.217.76/ }2 R( g% s4 l- n+ r8 G( J
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1tbsp chopped pistachios
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3 K: L1 ~2 F8 U8 F2 O3 L* ?6 C1tbsp nibbed almonds
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: |; N4 {- j5 F1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
5 U+ b5 G4 B- p! s5 _. z' z公仔箱論壇Preparation method
* H( l1 R" W9 ? - 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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