Strawberry soufflé with crumble topping and clottedcream
. f; [+ \" ^! H5 ?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; \! O' i5 `9 R O
2 g* i9 g( y( m公仔箱論壇# e# M2 J H: Q7 y; W9 x8 o( [/ O# s8 N
# K2 }0 s6 t+ A8 N. {# G: Q: etvb now,tvbnow,bttvb tvb now,tvbnow,bttvb& |3 d. K$ o0 e+ k+ T
/ F& u. F8 d# n" uMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.0 i4 j* H* ^2 |
Ingredients公仔箱論壇) g$ U. ]; X4 |( F
For the soufflé
9 H3 k2 U. l7 b( y5.39.217.76·
, A$ Q- Y q- Y; Q0 t8 XTVBNOW 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。600g/1lb5oz strawberries, hulled
+ o: w0 }; w, o3 Q* ATVBNOW 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。·
9 q5 O9 `9 S( ~1 i! Utvb now,tvbnow,bttvb4tbspdemerara sugartvb now,tvbnow,bttvb. Y. e8 v8 o; m* F8 ?
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1 lemon, juice onlyTVBNOW 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。7 W- x) T3 B0 z9 \2 L1 m! t
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; o# r" d- f% f! UTVBNOW 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 kirsch
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( P U- O& J' @0 A/ R1 n6 |公仔箱論壇2tbsp cornflour5.39.217.761 I& A; J/ b- q+ ~5 q, j: h
·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。9 P5 d9 ^0 \* q9 E
10free-range egg whites
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85g/3ozcaster sugar; T! k, E* D; G4 V1 R9 a- G# i
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225g/8ozclotted cream
6 v: |3 j- A, V( \! G( EFor the crumble topping
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" Y- o( J& V5 W7 P# s, Utvb now,tvbnow,bttvb1tbsp chopped pistachios+ M6 w1 p; I( n3 d
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇1 X* S5 Z1 N0 w5 Y6 s. }
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) c4 g; ]+ u: w& B5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut
w( L8 Y& g5 IPreparation methodtvb now,tvbnow,bttvb+ w; h/ U* i4 R! e# L) {
- 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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