Strawberry soufflé with crumble topping and clottedcream
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" t- i" F. A" Q4 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。
& r7 _" ^$ X b- N5.39.217.76TVBNOW 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。+ M3 |) ]( `, I l/ m8 K
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4 d, E8 O7 V3 R# E5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: L, }! \% c" r9 X; oIngredients5 y8 ^! ^, I0 m J
For the soufflé
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7 y& Q3 F9 V; p, [$ f公仔箱論壇600g/1lb5oz strawberries, hulled
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5 D7 C, P0 c1 F4 j% {( ?0 Z公仔箱論壇4tbspdemerara sugar3 d+ V9 d: m- b5 ~
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, n, Y% c( X' M! btvb now,tvbnow,bttvb1 lemon, juice only
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9 G' v$ z& |5 j3 ^/ B) ~2 u公仔箱論壇2tbsp kirsch1 z% n1 s1 C: o- M9 q* N$ B
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2tbsp cornflour5.39.217.76! m4 V/ F2 _: k) R, Y
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) t1 E; X9 |9 b/ E& V10free-range egg whites
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/ o9 y# ?% W; j2 h85g/3ozcaster sugar
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) A+ ~# z- a1 y- }/ N Mtvb now,tvbnow,bttvb225g/8ozclotted cream5.39.217.76/ L8 c& A, u, l$ f( K3 ^
For 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。1 e" W9 h- X2 F1 I- c& P4 {
·公仔箱論壇2 Z" F8 t$ k) r
1tbsp chopped pistachios
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2 }9 c; D# B( [' V$ E/ _ l1tbsp nibbed almonds
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: l9 T! w4 x, D2 Y1 Q4 _- p% Ztvb now,tvbnow,bttvb1tbsp demerara sugartvb now,tvbnow,bttvb- H6 x1 S; J- P- n1 o. e/ K5 |
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9 {* n& d4 Q/ ~7 \! ?1tbsp rolled oats
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1tbsp desiccated coconut
; y- x% Q( @( d# k% C$ N; c0 MPreparation method
$ a; d8 ~' L; v* p7 ?. T' o3 i - 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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