Strawberry soufflé with crumble topping and clottedcream
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! V" h5 v( s. |4 V, v/ r3 xTVBNOW 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。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 D* x+ Q$ a' i- ]
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$ T) u- \! S' q/ w* l5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.764 Z/ Q+ {4 X2 K* e2 r z2 f
Ingredients
8 k) R, i) |# s" H; f6 W0 hFor the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.769 m* r, h9 B6 r N* X5 l: s
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! }5 V: @$ r1 b0 g5.39.217.764tbspdemerara 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。0 b8 c7 v. X i
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/ d- z0 Y4 x3 J' z) u; ]5 k! n1 lemon, juice only
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. n- V6 U1 Q/ b' u; {5.39.217.762tbsp kirsch
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2tbsp cornflour
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$ x L7 P* q, ?& n( y0 C, ltvb now,tvbnow,bttvb10free-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。0 ~" {) x8 ]/ L
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85g/3ozcaster sugartvb now,tvbnow,bttvb7 g" ?# L' l( Q( p3 [* Q, W& z
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225g/8ozclotted cream
1 G. U8 [, u& J( e+ cTVBNOW 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 toppingtvb now,tvbnow,bttvb K: L4 `6 ?! ~2 h' b
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5 x4 e" h2 w5 o9 T% s0 B; j5.39.217.761tbsp chopped pistachios& v/ e8 Y* [; N7 g9 v
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7 A, b. h; z4 [4 ]5.39.217.761tbsp nibbed almonds' m1 e7 `& @3 k9 r2 S! S
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$ W" [1 f( F5 C1 @1 M- D1 q" ^, K2 }5.39.217.761tbsp demerara sugartvb now,tvbnow,bttvb4 j6 ?( T* z. E; O3 l! F
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1tbsp rolled oats5.39.217.76- @: o" F) s* f
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1 V2 i2 M) I9 r' d k! I6 R5.39.217.761tbsp desiccated coconut; _+ x* \& ~, T# f/ e" T8 o) m
Preparation method
* \7 \8 H. g) F8 _+ L$ V! ]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。 - 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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