Strawberry soufflé with crumble topping and clottedcream
: \$ v7 i& _ V& P; e公仔箱論壇5.39.217.76" T4 P/ \/ W/ z* k7 ]
& @' d+ h: q' P* v/ k- nTVBNOW 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。5.39.217.76* I C( e, P- ~2 k
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$ U# A# N( s- W! r8 b! \( RMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.% E3 Q; P) Q" E. g) Z% A( s
Ingredientstvb now,tvbnow,bttvb+ y5 V, }( b. }- v+ P
For the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.76; c0 I4 p* E! c/ ~# o. G' w
·公仔箱論壇$ g( A: z) R- ?3 E
4tbspdemerara sugar
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; ^7 \! }8 b. x: u& l8 f3 V公仔箱論壇1 lemon, juice only
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2 Y, i6 ]7 Q. K. w, \公仔箱論壇2tbsp kirsch) N( Y, ?) ?6 S* T- C
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/ L7 K% c6 o. A# Q7 R+ tTVBNOW 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 cornflourTVBNOW 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。$ z( j# B& \2 q0 \$ x7 Q
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( K7 A2 M7 ]1 A$ T% G' E10free-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。5 A7 }1 \* S- b5 ]
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* N* u4 E$ W, C! B( 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。85g/3ozcaster sugar
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225g/8ozclotted cream
+ t* O' l' a' j; S3 V) Z3 H& 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。For the crumble topping
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1tbsp chopped pistachios
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* J" [# G) } f( h$ L5.39.217.761tbsp nibbed almonds
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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。( z' _1 I; y/ B, o+ ~: G
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1tbsp rolled oats' G7 j7 `; v5 J7 k1 U
·tvb now,tvbnow,bttvb2 T: {' n! H1 `! Q
1tbsp desiccated coconut5 H, w! ]. L v+ P; i4 x
Preparation method5.39.217.760 T* f8 t0 _- J% R! 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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5 ~% d# e1 R; v) atvb now,tvbnow,bttvb |
發表於 2014-4-9 01:01 AM
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