Strawberry soufflé with crumble topping and clottedcream
I3 B% X$ D/ Z3 c: j' F4 B公仔箱論壇5.39.217.76( y9 v( M* G# V
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) l0 |- J/ b& Z3 Q* Y* utvb now,tvbnow,bttvb
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8 _! x% k4 P; o3 b8 T& U公仔箱論壇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。* C$ d6 S( a5 N6 Z( B5 ~! F
Ingredients: b7 v( P+ n# Z! `* |& h+ Y
For the soufflé
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) k0 x1 H; u. J; }4 E$ j7 `tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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0 @+ A/ j& @0 k; I" N% P6 j5.39.217.762tbsp kirsch7 }. E% n* d3 [' U: d
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) q4 E5 W2 U e. U8 stvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb" `8 o% P3 _: n
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: T1 x5 S S l公仔箱論壇10free-range egg whites+ a6 N" g/ X# F6 r. p) \
·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。- T! L1 P* ]- D/ b6 ]
85g/3ozcaster sugar5.39.217.76, A# B0 H# h; w: R# X/ R: N! |6 r
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225g/8ozclotted cream
1 ^- o: u& u/ p5.39.217.76For the crumble topping
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, }4 D3 Z6 c1 c$ ~5 N( C* j2 M1tbsp chopped pistachiosTVBNOW 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。2 A3 x) P( l) e, Q3 e! v& G9 L0 ^
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1tbsp nibbed almonds
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# B+ ], t4 x |公仔箱論壇1tbsp demerara sugar5.39.217.769 s# ^' L) j. B
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1tbsp rolled oats5.39.217.76' v6 C& W# o! y. x6 Z7 a* H
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4 G+ V7 m; n a Q( }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 desiccated coconut
5 Z$ @9 p7 A S# n% T" Z3 n3 M5.39.217.76Preparation method
" I3 X* H% ^6 F1 E) L# ] - 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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