Strawberry soufflé with crumble topping and clottedcream公仔箱論壇) u5 v" U" T+ z0 N [* m8 a
9 j9 J3 | M* t! k" b公仔箱論壇
9 a j5 p3 G W% Y# |2 ~: ~tvb now,tvbnow,bttvb& t1 g5 }- W- z% i+ o/ H7 x
- o: S1 I# ~- Q5 q+ I1 @/ k, L
. G1 y: O1 T0 q/ M4 I6 F8 sTVBNOW 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: Q' O6 R0 [9 L% S& P9 L+ I
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.8 U: j; }* a+ d& R
IngredientsTVBNOW 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 n" _/ Z5 i
For the soufflé; b5 h7 _' ]7 V4 E0 _* l4 Z3 L* [, d
·公仔箱論壇+ z/ S3 \3 ?5 n) n9 `3 v O
600g/1lb5oz strawberries, hulled
1 M) a; I$ Q( a5.39.217.76·( R! Y$ N# v( |% I9 A' H
4tbspdemerara sugar
$ ?6 V8 k8 z. y" k" k# b \5.39.217.76·5.39.217.766 G' H! l# o( D) e+ b8 M$ X0 l
1 lemon, juice only
( h5 O7 R/ X. D公仔箱論壇·公仔箱論壇( ]0 B. A2 y3 r* y( h) ~
2tbsp kirsch, D3 ?" w( B# H% i. B
·5 B4 z# w# a' Z7 t
2tbsp cornflour
- k8 o( ?3 ^; f4 q公仔箱論壇·
- w1 b! w3 g% c$ h# q6 dtvb now,tvbnow,bttvb10free-range egg whites
) s1 W* [ v8 N# R' `; q4 I2 i公仔箱論壇·5.39.217.76' w6 @ ~) f3 Y
85g/3ozcaster sugar: A; G( O+ z, r7 s8 h
·
; `- g+ M8 ^& a; U& j/ P225g/8ozclotted cream
* d5 x; m7 k7 e$ {! T) uFor the crumble topping
; @9 f' N1 w: ?, R' \/ K9 s5.39.217.76·
8 o. v3 ^6 { Y4 e. d3 OTVBNOW 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 pistachios5.39.217.761 W+ f' k6 m0 w, P2 I ]- H1 a) @+ T
·
, O- I& m6 D* I, ]# V" f# P5.39.217.761tbsp nibbed almonds
. I. M2 j: _0 R6 G, S/ ]" J' }·5.39.217.76* Z6 b* Z2 U+ \; r# t5 E
1tbsp demerara sugar4 D' k) ~, H- G4 w, m
·0 l9 H; L' W: }+ l8 b
1tbsp rolled oats
! z7 m; o2 P$ }tvb now,tvbnow,bttvb·( ~& E3 T$ W3 n7 t1 m0 {
1tbsp desiccated coconut
$ S, r: o" D$ U* {公仔箱論壇Preparation method
$ ?7 H/ G4 P: N2 D/ p5.39.217.76 - 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.
0 W$ {% q0 I$ g# ^ 1 F$ W+ ?% z! f+ |% P3 \4 ]3 ~
tvb now,tvbnow,bttvb2 m m1 E; u, U7 C4 N
5 k8 y4 |- g; o2 R( ^6 K
|
發表於 2014-4-9 01:01 AM
| 
