Strawberry soufflé with crumble topping and clottedcream
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/ J/ |! { N* d# o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。+ L6 a- ~# n" t, h, E0 Q; k: C$ W6 W
Ingredients
& w# L9 P) H% z4 D公仔箱論壇For the soufflé
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: ^- i/ {$ B3 Y5 Q* V0 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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb) y; x( H% W3 [7 D. S, J b
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4tbspdemerara sugar7 D9 s2 j( @% ?2 U' |
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1 lemon, juice only
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2tbsp kirsch5.39.217.763 I" F/ C! }' {- J8 s# e9 X/ A
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Z) M# b% W) ?# M8 ^! h# K公仔箱論壇2tbsp cornflour5.39.217.76" D( D$ D8 L2 X4 w8 C. E; B) ^& A" \
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10free-range egg whitestvb now,tvbnow,bttvb; q/ `" U$ X- v- U( a4 z. n
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8 F2 r! @, ?$ L% e* [7 GTVBNOW 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。85g/3ozcaster sugar
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, k: u7 |1 g% o. }& r) }8 e225g/8ozclotted cream: h0 {# T+ f) E C: p
For the crumble topping
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1tbsp chopped pistachios
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1 y2 A+ _# H2 \7 }+ W& u, Y# i0 w1tbsp nibbed almondstvb now,tvbnow,bttvb. ~' k, H# k( ^8 b1 F# l
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0 z( n2 w, d9 t. b: E4 p( s1tbsp demerara sugar
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7 k5 z8 l( o% _1 `2 H公仔箱論壇1tbsp rolled oats
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% ]' Y/ N* u! H# K- z% |: s. a. J公仔箱論壇1tbsp desiccated coconut5.39.217.76/ k2 X/ E9 }' ? A; t
Preparation method
; W h6 Z! U" r: Z: X8 G+ {1 U - 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。$ O' G4 H4 S7 `) t9 D
公仔箱論壇6 G& g9 o; S. M
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; ^( u1 k- ?1 W5 Y2 g* t. 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。 |
發表於 2014-4-9 01:01 AM
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