Strawberry soufflé with crumble topping and clottedcream
: ]0 f$ b, d! N) b: E1 I4 w5.39.217.76
' p4 c F* l) T: @; Wtvb now,tvbnow,bttvb
+ z& P3 d$ U2 m) I( w, N& vTVBNOW 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。
* ]" E& m8 [( s
8 s: H& _8 j& `) T1 D4 f 5.39.217.76/ W% }9 H( }5 a3 @- G8 _) T2 E
公仔箱論壇# c- i: Y- P U5 b: v4 [
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。% t9 ~- R# N( o) S5 I9 A% ]7 {# K
Ingredients
& H2 k/ ?" H" q) J7 {5 c6 W* `5.39.217.76For the soufflé; x7 x, V, _* \' }5 j; t
·tvb now,tvbnow,bttvb0 V5 M6 T9 W# z$ l6 i, A
600g/1lb5oz strawberries, hulled
+ s7 J( G4 b- ~% \5.39.217.76·tvb now,tvbnow,bttvb1 c- w. N$ H2 t: S9 |, S+ [
4tbspdemerara sugar$ l7 t; s7 z1 F1 v0 s1 H( ~5 I7 D
·
; }9 `0 x- t$ Q$ g+ u3 Z2 `, Z公仔箱論壇1 lemon, juice only
% f% }! C% }$ }0 y·
3 x+ S8 E( I! E; J) k& e2tbsp kirsch/ e1 Q6 u& F1 y7 ?1 _# c% ]: y# s
·
/ R) y- i4 J1 |0 l5 S9 B5.39.217.762tbsp cornflour
2 @$ `9 l# R. p1 A. Y- w& z公仔箱論壇·
7 N4 x3 k: ^. R2 J) E9 PTVBNOW 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。10free-range egg whites
1 z$ x9 t' T8 s* i& D: k·5.39.217.769 M! C# t: Q) M; s1 N# J
85g/3ozcaster sugar9 B0 }' N+ [) l8 g2 I; t, f
·
+ [2 J, W2 m6 a8 f- }* j& c225g/8ozclotted cream
7 J. B0 i( M3 H! f: e# P- p公仔箱論壇For the crumble topping
1 S6 M: N( x$ B3 u! i·
" V; ^$ I p6 P6 O5.39.217.761tbsp chopped pistachios
) t. ^2 d! V( b1 j. S$ ^·1 a, x- l7 k' c4 G$ X2 e. r
1tbsp nibbed almondstvb now,tvbnow,bttvb M: G6 U2 F. i
·
+ W" |& t( d, }( Z& P3 N$ O5 P公仔箱論壇1tbsp demerara sugar
4 U* i2 E5 [5 V3 ?3 @5.39.217.76·: ~8 k! R5 T6 C) T6 f! ?5 m
1tbsp rolled oats
# h6 J/ e7 X4 l6 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。·
# D! T+ T* b: w2 ~. |9 J- }6 \9 O! u5.39.217.761tbsp desiccated coconut
0 _7 }9 S$ o' N" v4 [ }tvb now,tvbnow,bttvbPreparation method
V5 C! p" m& _+ Q, ]8 s- oTVBNOW 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。 - 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.
( T, U0 R9 s* C+ D6 |$ o3 V% v
2 T* L+ T0 o1 M o5.39.217.76tvb now,tvbnow,bttvb0 ]% {% k9 f8 G/ X+ S9 N4 A( n4 U
5.39.217.76' }( c+ E4 x) E) F
|