Strawberry soufflé with crumble topping and clottedcream
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7 |$ F. V# f- {8 a, R) ATVBNOW 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。 4 D, y# Z: }5 T8 V3 o" [# }
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 ]1 F8 @+ z( {Ingredients
/ u' X; h4 X( r! S5.39.217.76For the soufflétvb now,tvbnow,bttvb7 g0 p9 v2 I2 _8 K I5 I
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600g/1lb5oz strawberries, hulled
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# Z R6 q9 `. B& i& |9 ^+ d2 t) u4 ttvb now,tvbnow,bttvb4tbspdemerara sugarTVBNOW 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 w) Y1 r5 @2 P3 `% D
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1 lemon, juice only
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; X/ G3 P# Q8 R# J5 R2 {6 E5.39.217.762tbsp kirsch
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# T( s$ Y! z- e公仔箱論壇2tbsp cornflour
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* l- Q, E: T0 k+ C8 i0 Dtvb now,tvbnow,bttvb10free-range egg whites Q. @" h, ~6 x* G6 y3 f8 l
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85g/3ozcaster sugar. [ \* I/ d+ X7 C, n
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225g/8ozclotted cream2 T/ X; v' b% g! z, s$ e6 b
For the crumble topping
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( h" V3 X7 [5 XTVBNOW 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 pistachios) T& R, z1 S/ B5 Y- Q( D: K
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* E. k6 n- X' c* U' x1tbsp nibbed almonds公仔箱論壇# M6 Y. M) f' h
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1tbsp demerara sugarTVBNOW 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。7 |4 m5 b5 a6 p: J' i, G
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' s" J, y% I) o5.39.217.761tbsp rolled oats公仔箱論壇' Z( T6 d& C3 |$ l0 w, I
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" @, W" Z1 |5 Y9 Q z; L7 s- p7 |% d4 G5.39.217.761tbsp desiccated coconut
6 u& d' U4 @2 o& B) [" R5.39.217.76Preparation method
1 x/ f% _ N- }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。 - 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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