Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb4 @: Z! d# z2 D& a5 V* E: T+ O
5.39.217.760 @; l2 J" C/ u$ w. y% i. l
" ]6 f# x! `* N2 d公仔箱論壇
0 D6 Q2 [4 B7 X公仔箱論壇公仔箱論壇* o: N% U, H3 Q% E, p' v
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. ~$ H3 ^) m' O3 x4 h8 d! R; uMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb0 R0 S* T3 L% C+ b& d/ ]5 R
Ingredients6 c0 r* N8 x0 Z# p+ P/ g
For the soufflé
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( o* |# f E& p, h% U& T" U% E5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇" \- J9 W% Y) ?# w( \0 D
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1 lemon, juice only
' R( _- I' S5 x& U Q1 j·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。* G2 |. k& j6 O/ b5 }2 i0 y$ H
2tbsp kirsch公仔箱論壇7 |: U7 M, I. ~# d8 A
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; ^9 G, d1 s) X6 \2tbsp cornflourTVBNOW 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。$ [& ~3 t! y3 B, X1 {; }
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7 v5 m# o& a4 ~10free-range egg whites
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) o1 C1 s0 M& B/ q- j5 P5.39.217.7685g/3ozcaster sugar. O$ e% L& h2 u L
·5.39.217.769 D: ~* k1 U, F- R$ V0 t) p
225g/8ozclotted cream
0 h/ U2 {. X2 `& k7 g; i4 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。For the crumble topping
8 H# e( Q$ S" N0 V( S. K; ITVBNOW 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 t, X0 J G0 X1 |5 ITVBNOW 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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4 h( I' H: B. }8 a$ N5.39.217.761tbsp nibbed almonds
& {) [) d/ E( s9 ~: R$ V公仔箱論壇·5.39.217.766 C8 W0 ?8 [* j N3 h* `1 r
1tbsp demerara sugartvb now,tvbnow,bttvb; Q! b0 x0 P* j, e* K6 i5 \
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& U9 Q- \6 e p. \% v5.39.217.761tbsp rolled oats$ H( T# `2 j0 a e" |
·5.39.217.762 X# ]7 s' p+ D4 g4 ~/ y
1tbsp desiccated coconuttvb now,tvbnow,bttvb# R! D) T( @( o/ b/ F" p; o
Preparation method U x0 G3 Y+ A `
- 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.
tvb now,tvbnow,bttvb8 y+ k# @- n$ D, l. e- U
tvb now,tvbnow,bttvb8 _; ]3 z) l* e5 t, [/ d# w0 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。) ?7 B6 P. K( h+ V. J a" a
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發表於 2014-4-9 01:01 AM
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