Strawberry soufflé with crumble topping and clottedcream
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- `% c, L( |6 h' O( r2 U公仔箱論壇
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: p* K6 L) B' ?: H6 T. ~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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇$ I3 m4 Z* j1 U$ f6 `. Y) Z
Ingredients
( d& n% ]# ~) W6 S1 nTVBNOW 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 soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb* Q3 _9 ^2 a$ `) f' P: C h# A8 F
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4tbspdemerara sugartvb now,tvbnow,bttvb8 t F o8 ]" [+ k4 P
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1 lemon, juice only
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2tbsp kirsch
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% s4 @" D1 v% Ltvb now,tvbnow,bttvb2tbsp cornflourTVBNOW 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。. X8 J6 `& G1 A; \
·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。& I# p! Z4 _+ h( {4 {- S* H' F
10free-range egg whites
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+ j5 x6 K( i- \" X85g/3ozcaster sugar
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0 V8 e/ A+ w4 D! k- A8 Dtvb now,tvbnow,bttvb225g/8ozclotted cream
1 y! ^4 \; G5 v( M: n3 Q3 S6 a, Q5 ptvb now,tvbnow,bttvbFor the crumble topping: |% b8 N9 D8 Q0 G7 @8 m; q
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' |: y% n( b# G- C- B; Htvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.761 I$ R y& m: s
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3 S$ P3 x. ]; h+ Y z' v1tbsp nibbed almonds' U) U0 n. L9 r( f2 l* M$ M
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/ d: S( G; S. M2 q9 {" v! Ktvb now,tvbnow,bttvb1tbsp demerara 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。' D/ P9 ^- w# U4 c5 [
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4 w0 `3 f) P5 s# n/ p1tbsp rolled oats
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1tbsp desiccated coconut
$ O# I8 i' @) B! U6 BPreparation method
8 q8 \+ ~" @9 j/ U3 Y7 X, T' W - 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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