Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb: ?; u& T$ h% l# M1 r2 N
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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。# D. |2 N7 f I& H9 D$ j" P/ K7 Y; P
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# g& R0 ?- y: z5 O/ @) O公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb1 }8 \8 x% h. S! X' K" Q' Z
Ingredients5.39.217.76" u3 ?* o+ z8 a! J7 X
For the soufflé
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' c% K' P0 b+ s- J# j) T600g/1lb5oz strawberries, hulled
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' b: E* ^/ T3 D0 ?tvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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# k5 q u) _4 |0 A- ?- i( ?tvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb0 D) ]2 c4 X* m2 J" y0 I* }
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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。. \% B2 [5 E# h* `& y; X
·tvb now,tvbnow,bttvb8 Z$ d8 c# L" ^3 w
85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.76& u$ {3 i( |9 u) U1 N3 I* [& m, A
For the crumble topping
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8 W/ p: R' H6 \. l5 C/ P& ntvb 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。/ r, }: B" A6 t& I, A
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1tbsp nibbed almondstvb now,tvbnow,bttvb# d" V, z. C" [+ C/ J! o5 |
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1tbsp rolled oats
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- |8 ?! Q/ ~& K" ]1tbsp desiccated coconut
; N; R& a* u& gPreparation method5.39.217.766 i- p) Q& o3 q; y. n
- 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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