Strawberry soufflé with crumble topping and clottedcream
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- K* k: Y6 d: n3 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。tvb now,tvbnow,bttvb- h6 s" d; ?6 \1 b& ~
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。" U" B4 G# ~' O. I, ]/ O
Ingredients
$ K7 P8 M, `, Y' Q: z8 c5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb5 h; C3 q" c. T# S# J) H
·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。; p* f' V- }5 E# d* X. s9 O
4tbspdemerara sugar
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1 lemon, juice only5.39.217.76' T3 d, M. ]3 S' Z$ M. b
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2tbsp kirsch2 E$ r& {3 N- X# Q: w) d0 D
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1 x0 K; x& E) C. {5 c2 b- O2tbsp cornflour
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+ m, c: _4 y. H2 @& T5 r2 ^ }' S9 _10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
1 p# K# s! |" J; j/ W3 f' M5.39.217.76For the crumble topping
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- D) a" W$ E# \1tbsp chopped pistachios5.39.217.76/ i0 }! q( M ?( W# ?/ z9 F/ F
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8 ]" H2 x9 @2 p9 Gtvb now,tvbnow,bttvb1tbsp nibbed almonds公仔箱論壇% d/ E) c4 r m+ i! m
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1tbsp demerara sugar5.39.217.76# `' y' m. {2 r) v4 T+ b9 J( G
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6 f6 m5 |8 P6 C+ u5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut
7 S3 L) t, B& z4 O) X+ q7 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。Preparation method5.39.217.76" e0 j5 p. X& l1 m, d$ d2 Z
- 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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公仔箱論壇6 k& E: j+ u: r( B W* E/ u# K
( [4 b* c. P! s' f. y7 Gtvb now,tvbnow,bttvb
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發表於 2014-4-9 01:01 AM
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