Strawberry soufflé with crumble topping and clottedcream公仔箱論壇3 x9 L. V5 n! X" L4 ` p+ E
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tvb now,tvbnow,bttvb+ c1 e& W. ^1 x, G! I4 K0 h
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- b) i. I. V7 A- o; c( KMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 t8 x( t9 w* ?* ?: B! _5 a5.39.217.76Ingredients
# C/ d- }4 f4 y3 ^# ~5 kFor the soufflé
: O; I" y# i& @- }6 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。·
; j( y& K1 `% Z0 z0 ^6 E5.39.217.76600g/1lb5oz strawberries, hulled5.39.217.76; K: T1 [# J9 Q( _
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4tbspdemerara 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。* o/ Z9 r# o5 K: r L! p
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9 s- m& I# J1 P' z. L- R; H5 b+ V7 rtvb now,tvbnow,bttvb1 lemon, juice only. }, a4 q! |! B8 E
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: t' F6 s4 A1 u3 E. Q$ d& Ltvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb2 C3 y1 C) A/ r; X) f8 Q T
·tvb now,tvbnow,bttvb6 C8 w1 P( N4 }
2tbsp cornflourtvb now,tvbnow,bttvb( F9 J ]8 B, l
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1 K8 t5 _6 x. X, ~7 i# z公仔箱論壇10free-range egg whitesTVBNOW 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* @* z8 X6 e* l1 M( r# ?
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85g/3ozcaster sugar' V# {! O0 m; M E( \' y
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225g/8ozclotted cream; z% n" w1 z b$ b4 V- C3 A: D
For the crumble topping
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1tbsp chopped pistachiosTVBNOW 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。/ V% f+ Y. q, }) E' M
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) `4 ] l, }6 A+ ctvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats5.39.217.763 @* A0 j; v& r" u2 f
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1tbsp desiccated coconut
* ?; m& V, p! B5 MPreparation method0 \* m1 w J- ?, O2 S# ]# p
- 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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& N' r) a5 B$ }! D) D Q' |( F" 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。 |
發表於 2014-4-9 01:01 AM
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