Strawberry soufflé with crumble topping and clottedcream公仔箱論壇8 d. j! p9 r2 v, ?
3 S G) Z4 V! m公仔箱論壇1 O6 c' H* T5 [0 @9 f' `! x
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$ c+ N7 u4 H) I& p7 N公仔箱論壇 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。5 W. g9 n6 R8 E
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇) y' R& y/ S: _/ J- |
Ingredients
9 ?' X* o" B+ t& btvb now,tvbnow,bttvbFor the souffléTVBNOW 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 `! n7 I9 h2 C7 T) G4 `
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇& S9 x* R, b2 a. W0 Y( D& J. ~
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$ m" n C$ \9 K7 G0 G# j% N4 l1 lemon, juice only
1 b5 J1 n" w- k5 Etvb now,tvbnow,bttvb·
; M0 I3 Z. Q: Jtvb now,tvbnow,bttvb2tbsp kirsch
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& h f# D5 z/ l; Q; |; 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。2tbsp cornflour
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10free-range egg whites5.39.217.764 R/ z' H- b4 P3 z
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* a, w0 t' G7 L' H0 m4 B5 `公仔箱論壇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。; k! H9 D$ r$ ]8 H+ J* r
·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。8 I3 b6 C3 }1 P+ _) W% {
225g/8ozclotted cream
8 s: P7 Y9 m2 K公仔箱論壇For the crumble topping/ a# l! }9 F/ d, m# T, E2 a
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1tbsp chopped pistachios
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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。9 n3 T# P9 J) Y0 e3 [, r
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1tbsp demerara sugar
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1tbsp rolled oatsTVBNOW 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。8 V. F; L B& k, w1 {
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* k, r& C# E6 p1tbsp desiccated coconut
; Y+ s( g- I( ~Preparation method1 A. w" K0 C: H6 O
- 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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