Strawberry soufflé with crumble topping and clottedcream
3 G, V- P4 `' Y0 b* Z1 ?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。
" m$ \* X' ^ I5.39.217.76TVBNOW 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。0 a' {' h3 I, S5 J: p+ e5 }3 \# N# R
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 5.39.217.76& ^, L% ^: }6 H- L/ Z$ N# s0 z: S
& c3 o7 |$ x: A7 ?. T8 W+ F9 e- j5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ {$ h3 J- _/ ^- @$ G$ w5.39.217.76Ingredients公仔箱論壇$ d& k& R( s9 P* T& j
For the soufflé
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8 A* {7 U4 E, H( d/ B# d- f7 k9 F600g/1lb5oz strawberries, hulled) B4 j% ?! G& y
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" A6 L& {$ A* r" Z/ b4tbspdemerara sugar
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1 lemon, juice only
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" [+ w w& X v# I% d5 ?1 `2tbsp kirschTVBNOW 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。1 c5 g" f8 l( i
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2tbsp cornflourtvb now,tvbnow,bttvb; K% r7 y/ A# @: \; w
·tvb now,tvbnow,bttvb1 B3 }3 o, Q/ o
10free-range egg whites公仔箱論壇' `( E, B" u' F* H; ~
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85g/3ozcaster sugartvb now,tvbnow,bttvb! [# X1 J9 u# N
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h! d5 e/ k5 S$ Z- r1 A5.39.217.76225g/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。( Y3 o0 e. r* n! L% _: H
For the crumble topping
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2 G( e7 B" P' i. B1tbsp chopped pistachios5.39.217.762 c& W& k3 Y9 T0 k6 f* o) W
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1tbsp nibbed almonds
5 F; ^ g3 L2 q8 u J公仔箱論壇·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。% z7 h& L1 ]- e( A( `
1tbsp demerara sugar) E( _: h) X/ `9 K0 U% J: Q
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+ `" _8 H& u8 Q- G, iTVBNOW 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 rolled oatstvb now,tvbnow,bttvb+ @+ d; k: k, ?; p9 i+ Q
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7 P/ S. v7 y$ z( Y Ntvb now,tvbnow,bttvb1tbsp desiccated coconut: F6 y S% j/ r
Preparation method
9 X# @; o# Y3 O) O 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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