Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb3 v* Z9 a% t4 Y
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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! {9 c" M0 K1 h5 a. 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。For the soufflé
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1 c) D; d: ]) `, Rtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled, }) ]% s( X) x1 N3 r
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& g5 a5 q1 {5 f g9 m0 u$ ]4tbspdemerara sugartvb now,tvbnow,bttvb1 ?' n2 |$ a0 m5 M8 ]* f
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1 lemon, juice only3 z, z( w6 a: s! f8 }$ H
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2tbsp kirsch
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( W# R H$ w! i% N; C& x$ `tvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb- g7 y2 D2 J( [# b2 l k8 ]5 [: ?
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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。/ B" W$ C- x+ M8 D/ M4 x+ q8 o% h
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! O- c" S7 e- x6 ^9 e5.39.217.7685g/3ozcaster sugar
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7 Z5 e: l" X7 ~6 d1 h5 jtvb now,tvbnow,bttvb225g/8ozclotted creamTVBNOW 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。# s2 I+ [' U5 j9 F& N+ I
For the crumble topping
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- i8 [. J* P) C( A) S% L2 s& ?" T1tbsp chopped pistachios" t# F4 B9 ^2 o. i0 s0 n2 {5 V8 A% A6 M+ C
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& K, b- R1 G M9 {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 nibbed almonds
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. U' c {( |9 r% q; e4 ^9 v9 g5.39.217.761tbsp demerara sugar公仔箱論壇5 ?9 p, i, O$ t6 g% J8 h" r
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1tbsp rolled oats
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; _; h0 e4 k9 n公仔箱論壇1tbsp desiccated coconut
( g% D+ u w# n9 j6 U% NPreparation method
) k; \) _+ x8 P7 u( F: Q# J5.39.217.76 - 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.
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發表於 2014-4-9 01:01 AM
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