Strawberry soufflé with crumble topping and clottedcream
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2 l/ v- u! I' X2 `/ w# ITVBNOW 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。公仔箱論壇, t7 W0 V' s' d) p5 {
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb" k' D1 J' w/ R, E0 K5 {
Ingredients% k2 m' Y6 \+ y: f/ n Q; B8 M
For the soufflé
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1 M3 ]0 w, c! O3 e6 }# U' {' e* \600g/1lb5oz strawberries, hulled
. q5 N* Z; ]/ _5 N; s$ \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。 e% o" I' J0 w1 K
4tbspdemerara sugar公仔箱論壇2 F c0 ^! Q1 l
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u( f& }! t* U: ^! Y& p6 U% O2 C1 lemon, juice only公仔箱論壇6 k: B; R" M7 u& o$ e/ @
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z. J. v9 n6 u% A8 L2tbsp kirsch
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( i; C$ {4 ?. F* w- ^6 C. j2tbsp cornflour$ e, |" O' I( e
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10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb7 J a4 L2 W. w& t z
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+ _/ ~) x( k1 J; G5.39.217.76225g/8ozclotted creamTVBNOW 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。7 z1 j1 u1 `8 b n: h B
For the crumble topping- o( f' i& r" B' s# \/ L
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9 W" J- A* N- {* B& mTVBNOW 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 chopped pistachios
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0 {; j- R. |" Q" h, S: |* G9 b) \tvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76! m# S5 u- L, e9 u! e% Z/ y; Z
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1tbsp rolled oats5.39.217.76: o. n0 h' J1 O
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1 j* x+ e- s4 V X% u; ]. _* ?1tbsp desiccated coconut5.39.217.762 ` p& Q1 S: {% M7 d# w; I
Preparation method
- _7 v2 F/ m* B7 D/ \) {9 c - 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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