Strawberry soufflé with crumble topping and clottedcream# Y8 n% V4 s% b9 X9 G6 M
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5.39.217.76- y( ?6 ~( [, ?6 D" }2 y) }- B/ p
公仔箱論壇2 a8 _, R# ?. \( y
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, E0 G8 U' f8 ]5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
" M) ]' J! ?$ S+ q5.39.217.76Ingredients
' W5 D+ u1 H! s7 f5.39.217.76For the soufflé
# K0 B/ K! F& U; B% 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。·tvb now,tvbnow,bttvb4 D4 E6 D) G( H8 E+ r+ [
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.76. c: K! a) M% ^7 ?
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' H1 G/ j' Q& A3 |" b, M+ i, W5.39.217.761 lemon, juice only
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. y$ B4 T( H$ }" v( P1 E* X5.39.217.762tbsp kirsch
# X0 P1 l9 b9 F; Z% P' k0 o公仔箱論壇·
. C4 T; z. i+ V) R0 `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。2tbsp cornflourtvb now,tvbnow,bttvb4 G9 I- d6 D9 R& F* n* t
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' }, w/ J" ]( B3 m3 ?公仔箱論壇10free-range egg whites
1 J% I4 a' H& n, m. `! j3 L* U' _+ Ctvb now,tvbnow,bttvb·
! k3 R0 l6 h: M! x; j6 y% yTVBNOW 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 sugar1 n& Q, n/ d7 j; U9 H" g+ x" N! ]
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225g/8ozclotted cream5.39.217.761 h9 m' ^- W/ \' r% f6 U: F
For the crumble topping
$ D: d+ T- f2 Y$ D4 G5 f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。+ F& l! r9 k/ A4 U. s6 p; y
1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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! @ t/ _! N" x' H* Ctvb now,tvbnow,bttvb1tbsp rolled oatsTVBNOW 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, T1 n" D9 A$ p- _' _$ `
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9 n# J. B- Y+ Q, l# j# Z# R! G5.39.217.761tbsp desiccated coconuttvb now,tvbnow,bttvb9 {' m1 _5 h( z6 z0 P/ p
Preparation method
# j& Q1 m$ r0 i) F$ gtvb now,tvbnow,bttvb - 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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