Strawberry soufflé with crumble topping and clottedcream
8 Z4 V, m* s( c z/ i. W% J, W9 ?公仔箱論壇9 J. }: n# v& h" D2 Q. O
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tvb now,tvbnow,bttvb3 Z0 Q. j0 f2 Y( V, W/ d5 V, R
" `1 u- P/ I' M5.39.217.76 tvb now,tvbnow,bttvb/ B7 J( ~# Q ^& E; 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: G- S( l4 q& @- L% X6 M3 j
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 c2 }* N9 T) O5.39.217.76IngredientsTVBNOW 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。% W# j; L3 F A( l
For the soufflé5.39.217.76- l1 ? ?8 M) b& N: q! W
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4 Q! ]) U! `. g# @tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb+ Y a' `5 \" `6 f1 \& ~
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4tbspdemerara sugar
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1 ], `6 g; q$ b/ q4 T1 lemon, juice only
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& a* B' f/ {6 U5 |. I U公仔箱論壇2tbsp kirsch公仔箱論壇+ B4 d! i3 X! u$ i( `+ r1 C8 U; n
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2tbsp cornflour公仔箱論壇. f3 i5 I @/ X+ N3 l; Q t
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10free-range egg whites
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; K+ U$ }: s$ G$ Y& Y85g/3ozcaster sugar: } @! Z1 \( O/ L5 u3 n' W3 p. q
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) g, l/ {. U+ `( l% Q7 R- f4 O1 ptvb now,tvbnow,bttvb225g/8ozclotted cream
8 z' w* L& n0 V: QFor the crumble topping
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: y4 Z* Q4 @1 T# U6 j( W' B9 G1tbsp chopped pistachios
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0 c: j' O3 \ ]4 L6 Utvb now,tvbnow,bttvb1tbsp nibbed almonds
8 R& z3 B7 i5 U) e. E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。 q5 F8 W# B/ ?% K& }
1tbsp demerara sugar公仔箱論壇 Z0 z9 S/ g2 [! e- \
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1tbsp rolled oats
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1 g; u$ ^( ~3 e- K! u s3 |7 J0 ]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。1tbsp desiccated coconut
: `. P$ d X2 K2 j, u9 u6 ]* ~9 C公仔箱論壇Preparation method5.39.217.761 L, G' a2 @0 I$ x4 |& F8 G9 n" q
- 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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