Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇5 k" q) |( u9 D* Z& A
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 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+ {6 p: O" E
) m" r8 S8 m; i6 e4 U5 V' n公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 _* o0 F% S; _Ingredients5.39.217.76- b2 K0 |) W' a/ L. o/ W
For the soufflé公仔箱論壇9 r, A" P ~ v* M$ U5 J
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0 v9 O" T$ s+ N) T0 g" d600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.764 W0 ]' }/ _5 Q" @' n1 ?) J
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1 lemon, juice only
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# T" m& }+ F7 ?$ ?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 kirsch
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+ `1 @4 r- l9 a# A2tbsp cornflourtvb now,tvbnow,bttvb2 V: O8 N/ H* D3 n+ n
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: o1 w& s- W5 i4 }) @% H9 @8 N10free-range egg whites
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* x# K. U0 W7 ]- J1 v公仔箱論壇85g/3ozcaster sugar
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9 r* H2 ]- y/ k2 z" K9 s# H( N9 u+ e5.39.217.76225g/8ozclotted cream
K; C1 q q+ a9 ?For the crumble toppingTVBNOW 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 z4 \! {5 G0 `) x
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) \: ]% `) t* N* Q( D) D* qtvb now,tvbnow,bttvb1tbsp chopped pistachiosTVBNOW 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 ]! `- m4 \6 b
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) \* R9 l" L# f! w0 w6 M8 o: y公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb m" x( D( k& I4 e
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1tbsp demerara sugar- R* b2 ?& s8 W% _1 T
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1tbsp rolled oats1 C' w: i. c) u0 k) p# g! r
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1tbsp desiccated coconut
' h8 r! g. ?3 l4 f5.39.217.76Preparation methodTVBNOW 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: }# q; E6 Y9 I h) I0 W) [9 F
- 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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