Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb: A- _, T ]# _7 @5 ]! v% w
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# S. v) k- O$ ^7 H3 \5.39.217.76Ingredients公仔箱論壇$ l4 S7 Y H ~9 J* E9 }
For the soufflé
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7 n, j( x" h8 ?9 B4 P, m) QTVBNOW 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, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb+ @: l. J) I( E
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- X1 h. C6 ?/ n3 P1 lemon, juice only5.39.217.76: B/ ?2 x9 \/ o! n0 V, {9 ?9 t* H: Q" L
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* i. |2 x* }6 `tvb now,tvbnow,bttvb2tbsp kirsch
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( @+ w8 r* v0 u+ f# E. S% b2 ]4 `5.39.217.762tbsp cornflour
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10free-range egg whites
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( R5 |' S9 g8 d: {5.39.217.7685g/3ozcaster sugar
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& M% e* M, x: p Q5.39.217.76225g/8ozclotted cream# \4 ]6 i4 R( X# P% }5 \
For the crumble topping5.39.217.76+ x' J0 F; G, _% [5 c, g
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6 p3 {% F P1 r# x$ Q. v/ @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 chopped pistachios5.39.217.76* R) n3 @% {2 p3 o9 `! [
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/ c9 v! s. v. h9 Btvb now,tvbnow,bttvb1tbsp nibbed almonds5.39.217.76$ w3 C6 Q4 L- b' K( I
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6 l3 M" ?) [, N公仔箱論壇1tbsp demerara sugar5.39.217.764 G& `' P9 ~0 m" Z. @. k
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1tbsp rolled oats
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: Q+ Z2 t9 x' z! I7 I1tbsp desiccated coconut
0 F2 l: Y. q4 \3 Y5 t( o/ r$ [tvb now,tvbnow,bttvbPreparation method
* n% |0 A/ Z$ N, z4 stvb now,tvbnow,bttvb - 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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( v6 n8 W- F; g- h/ 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。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。9 Y1 p& N( @2 |# w4 o
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發表於 2014-4-9 01:01 AM
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