Strawberry soufflé with crumble topping and clottedcream
2 N0 z3 f+ U, K' ?/ Ltvb now,tvbnow,bttvb
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9 |/ K3 U5 T! S5 G- d: |$ H公仔箱論壇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。3 }; U$ }3 l4 \
Ingredients
6 h4 R0 w1 e- R$ F/ r1 D: q公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only, y/ A9 U* d6 T T/ G2 ]
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# @" y9 y+ R/ C/ R0 T1 U5.39.217.762tbsp kirsch
* \3 r! x" N* I: N+ x& h7 T; \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。·
2 a U1 t& R* CTVBNOW 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。2tbsp cornflour
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3 _4 |* f6 d$ u/ m# J0 W10free-range egg whites5.39.217.768 p& K9 v: @/ I7 t" I
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85g/3ozcaster 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。0 [5 s4 @2 ?7 g, V% l, x) t
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3 ` a' b- r6 _8 l2 V) S& ^' h" D5.39.217.76225g/8ozclotted cream, v$ l3 R' z9 D% ]9 ]6 Q% t
For the crumble topping5.39.217.76( D6 h3 W6 V# W( \
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1tbsp chopped pistachios
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2 N2 z( v0 e& A& ? W公仔箱論壇1tbsp nibbed almondsTVBNOW 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。: G& R$ T7 Z- D
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- r: I( E6 U9 P$ O) M( E公仔箱論壇1tbsp demerara sugartvb now,tvbnow,bttvb5 U' X( b! N/ e! b
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* E; L. @5 l2 y2 \; KTVBNOW 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- C; U% ?: |) @# b1 I% ^* ?% V* ^+ k
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1tbsp desiccated coconutTVBNOW 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。# m0 |4 j0 X5 b7 @# H/ z% n, Q3 f
Preparation method5.39.217.760 L4 Y8 y; S; \" r
- 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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5.39.217.760 D5 }! }0 A( ?$ C
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。$ h' V" T" I$ x( d) B. A2 N
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發表於 2014-4-9 01:01 AM
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