Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb3 \$ F6 o4 [. i& b( D% p
2 |6 d- ^8 y# Y( z' j$ B公仔箱論壇
/ e0 \2 l# G' C5.39.217.765.39.217.76, v) `3 {: M) y
$ _' n+ z0 O& _/ X- h/ b公仔箱論壇 2 q1 K ~) i, L/ B) v6 b# Y, c3 w
) |4 b, Z- ^- T8 p; }$ Dtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇' w4 f3 R9 i W6 B! s
Ingredients
/ I! k& \) Q. u Q) k+ sFor the soufflé
* h& i* ]% p- u! v7 ~公仔箱論壇·tvb now,tvbnow,bttvb% _: n7 \# t6 V! e" y9 W& l
600g/1lb5oz strawberries, hulled
# m: `2 j7 \: `% f·
. E3 i, z c, p8 M公仔箱論壇4tbspdemerara sugar
2 d3 t* \: a" ^) @2 d* @5.39.217.76·
# ^; ?. N. D8 \& @* P0 d6 stvb now,tvbnow,bttvb1 lemon, juice only
+ x( \# U. g1 l# c5 p5.39.217.76·
S( r8 M0 A3 q( u5.39.217.762tbsp kirsch
' v! S. Q6 A# p7 i$ o9 m; y6 Q' |) Y5 F·公仔箱論壇- y. y7 i& p n4 G
2tbsp cornflour9 [& H0 C+ N' f; @
·
: G% Q* J0 C, W" X2 p5 ltvb now,tvbnow,bttvb10free-range egg whitestvb now,tvbnow,bttvb9 J* G6 e$ Z: y$ c# N
·5.39.217.76/ N' @4 F/ [ V
85g/3ozcaster sugar
) }3 h4 Y- l5 ~( c4 i% Z公仔箱論壇·
" Z* D; \5 L8 X- [) r# K. y5.39.217.76225g/8ozclotted cream
* e# Z: R/ @) N. d! G5 e) Z' tTVBNOW 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 crumble topping
5 x3 R% L* u3 ~3 j7 gtvb now,tvbnow,bttvb·3 L( m7 f+ o: m; c5 x, E& [
1tbsp chopped pistachiostvb now,tvbnow,bttvb. O Q; O0 }3 ^9 Y
·5.39.217.764 M- J( |! ~; p9 D U$ T1 h' v
1tbsp nibbed almonds
7 D4 w }/ C3 P: v! R$ C- T9 [·tvb now,tvbnow,bttvb1 X" H- X1 u) }: T/ R
1tbsp demerara sugar
- @4 F* t$ ^) q9 D+ p' K+ S·
1 i- p/ P: q6 \% ^5 b1tbsp rolled oats8 y8 V( Q4 ]2 F5 g" v) ?
·公仔箱論壇5 d8 N( e D5 y
1tbsp desiccated coconut
# \) w) D5 v# M+ ?8 c) P ttvb now,tvbnow,bttvbPreparation method
$ W0 _( a" K9 ctvb 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.
7 y+ K4 [ H2 {% B" @ 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。% J, \ w) k# t2 z x: \
公仔箱論壇. I- Z( V* d/ p' `2 U
& L4 @) n2 M$ ~1 @5 U5 ` |
發表於 2014-4-9 01:01 AM
| 
