Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb3 ~9 c. V6 ^( }, S% N; e+ i
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3 g; J) o; ]5 j7 m. Ztvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 Q4 {1 a6 I, B7 r' rTVBNOW 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。Ingredients9 m/ m d+ h6 C9 `: S! u
For the soufflé
- \, l5 X% W- h6 B$ F公仔箱論壇·
1 }3 a8 T' m0 d公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.76! y: q4 o( R7 R ?4 @$ W4 m; w0 w% \
·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。( H( n! C* J4 E' T7 e! Y r* X t
4tbspdemerara sugar
' X. {- |; U& g" W" j ]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。·5.39.217.76- e7 ^" f7 A: g6 t# a7 J/ u1 ^
1 lemon, juice only. }* j: r' r' n
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8 j- w& v# a! ?0 S0 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。2tbsp kirsch5.39.217.76) h8 n, M& [7 N1 J0 Q s- _
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. y, j" g; P, E2tbsp cornflour
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4 q2 |" Y3 c* t3 Q" ^7 fTVBNOW 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。10free-range egg whites
" o4 P5 i0 C8 [ c. X, Htvb now,tvbnow,bttvb·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) [5 T8 {& [- B
85g/3ozcaster 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。4 m2 l/ r: P3 @, y% v3 q, P. ?
·公仔箱論壇& ]0 h7 W7 i+ W4 w; m6 o
225g/8ozclotted cream
: i* P' o0 r" o& ]3 Y! ktvb now,tvbnow,bttvbFor 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。0 R, D3 X% y; u) B/ d
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1tbsp chopped pistachios
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' }+ k5 e( f+ F% L2 l, I2 P+ ]2 `2 y/ `1tbsp nibbed almonds5.39.217.76/ c% Y; u: p, [4 L4 }; T
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+ x& `- F2 a% sTVBNOW 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 demerara sugar
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1tbsp rolled oats
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: m p! o( n) d5 c5.39.217.761tbsp desiccated coconuttvb now,tvbnow,bttvb* e Y" |, L! x: v& l3 E/ X% e7 d
Preparation method
- R% {" E& Z: K' A- [1 x; M/ ntvb 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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