Strawberry soufflé with crumble topping and clottedcream公仔箱論壇+ D. n1 ~! r: d" R- a O/ O
& r, H. t8 [1 e; P1 t/ a L7 T# Q, W- J* E: U
' \( ^$ u+ a u% X- d/ B公仔箱論壇
" ?% @5 u. R9 n* Q9 u7 Y; F0 ftvb now,tvbnow,bttvb
" m& R+ l4 [- [% a6 ~1 Q! Y% O$ L) Y# Y) Z
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; |. S3 ]1 d0 N# k% ]tvb now,tvbnow,bttvbIngredients
7 Z# Y% G2 U' u% ?- Z7 X+ 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。For the soufflé
/ p; g' H5 C' ~# Q# UTVBNOW 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。·
. |& x: h2 c! v) ]600g/1lb5oz strawberries, hulled
7 u f7 E# z1 P! O公仔箱論壇·公仔箱論壇/ O7 o( A3 B* z2 y
4tbspdemerara sugar
# s2 [3 s/ C! j" x& ]# N5.39.217.76·! f, e+ w# `$ Z8 h: K) p
1 lemon, juice only
. v( z( N; \0 M; N/ y" ]/ Ttvb now,tvbnow,bttvb·5.39.217.76+ q4 _: A( ]# k
2tbsp kirsch
+ V( s+ ?! ~# e, l公仔箱論壇·
3 @; }. M' Q4 ~: X& `7 [* @2tbsp cornflourtvb now,tvbnow,bttvb5 d7 Q: j3 h! i& K" j( l
·5.39.217.764 \3 d% g, _0 P4 w
10free-range egg whites
7 [/ O+ I$ D9 W. c$ o0 P% G·公仔箱論壇, P9 I$ x& v# J1 r" _0 B
85g/3ozcaster sugar
3 L5 \+ o1 [: L2 Ftvb now,tvbnow,bttvb·
, H9 ~# T( V- v, f) `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。225g/8ozclotted cream
$ u# |5 o2 B7 W6 M2 \5.39.217.76For the crumble topping/ W/ }2 z) Y# M: ~1 ^
·
1 o" W( v: j2 ]# V t5.39.217.761tbsp chopped pistachios
9 A1 V" g9 v' T: ]9 z5 KTVBNOW 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。·
! ^% G" T3 P& D; g. Z& H P1tbsp nibbed almonds
" z$ _/ r4 l' n/ t) X( P6 k% atvb now,tvbnow,bttvb·
( Y9 N7 c$ |4 U: x! z" q1tbsp demerara sugar
% v: Z3 C* h9 i公仔箱論壇·tvb now,tvbnow,bttvb- {: v @# y- T" y4 J
1tbsp rolled oats公仔箱論壇5 @) m$ L# E0 W, \
·; w' \& \% h/ v6 B* g
1tbsp desiccated coconutTVBNOW 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。* H- E( Y. m/ O
Preparation method
& f7 e. h* Q1 M- x8 u6 w - 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.
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。- g1 m/ T; z- E& a b
5.39.217.766 X: S6 J4 |; K* j% N9 v1 B" h. ]
3 ~& y3 [# ~. Itvb now,tvbnow,bttvb- k( K' R: G# P0 O! q9 R. H
|
發表於 2014-4-9 01:01 AM
| 
