Strawberry soufflé with crumble topping and clottedcream
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' R3 m" V2 u# @0 ]公仔箱論壇' c4 w# I6 K, o3 T6 ]0 ]
) \+ y0 W0 i& Y5 g6 o. Y公仔箱論壇公仔箱論壇5 F8 O! J1 { \! X7 h$ u
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 G" e+ D1 ^2 h5 ?6 J( v公仔箱論壇Ingredients5.39.217.76% c: ]" D2 X7 U5 j
For 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。" X2 z5 A- z2 C4 n; r( E) B. u
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% l2 a& b% l: ?600g/1lb5oz strawberries, hulled1 _( {2 Q' M- E0 d
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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。( C0 A8 Y. L) m8 Q/ F
·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。; o* F8 u6 h6 F
1 lemon, juice only
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2tbsp kirsch
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% j2 ^7 @+ d* ^+ O; |5 S" z公仔箱論壇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。% {8 ~# \' w5 s( g7 |
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J) S1 b7 {* x" G2 ^% ]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。% a/ @2 S$ l9 M
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$ a! k. N% I1 W5.39.217.7685g/3ozcaster sugartvb now,tvbnow,bttvb# {' Y# Q( z9 }3 f
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225g/8ozclotted creamtvb now,tvbnow,bttvb) O6 C3 V8 `% n9 {2 [" F3 S, T
For the crumble topping
; l. T& @3 X0 y4 A9 ^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。·$ @4 q. c$ U2 t' L( E1 ]
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。$ S3 A- i8 @7 a: h
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; L! I1 V8 f' X1 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。1tbsp demerara sugar
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( w9 W1 Q7 ]* L$ z0 K5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut }2 W6 ^% J# K0 m2 t7 u+ S* Y" j
Preparation method公仔箱論壇* F% O. ?' K, x; x
- 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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