Strawberry soufflé with crumble topping and clottedcream5.39.217.76$ C+ E/ u' z$ q; H( Z) |- k
9 _# }/ W# p$ E, N
" f+ q( v' u7 ^7 B5 a, KTVBNOW 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。) H2 I; V9 M7 X# g5 h: G- u
0 w& r8 P( e( L" e/ Y
+ k9 `; F& a7 |$ c2 ^7 _4 S! m
: X0 l" _( o5 o$ SMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.4 O' s& o! B7 G" u3 b/ L4 E$ W
Ingredientstvb now,tvbnow,bttvb, }4 m) r& y6 u, O
For the soufflé
! s% w4 @ z5 i·" Z$ {5 F4 s, }: S
600g/1lb5oz strawberries, hulled
; {4 p/ j/ P& o) a% N* Wtvb now,tvbnow,bttvb·
/ }4 s1 T9 r5 |0 H) Y1 u4tbspdemerara sugar公仔箱論壇1 o5 u# y7 m. \! Y
·5.39.217.76& m$ Z4 @+ K( h
1 lemon, juice only
. w4 s! [+ E) J2 K2 Ptvb 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。# {. ?& S2 I) s3 N" F( E
2tbsp kirsch
5 }0 B- v2 \5 A·公仔箱論壇" H! |9 E& a' ~+ R& M
2tbsp cornflour
) A7 R; @0 A, {4 C; d9 e9 @' i ]·tvb now,tvbnow,bttvb M; w5 U6 p) t' \( g' l
10free-range egg whites
: Y" C9 g z9 _4 Qtvb now,tvbnow,bttvb·5.39.217.769 ]% h% ]/ n9 y
85g/3ozcaster sugar
0 \2 y% ^5 P5 F6 s·
3 c( D. D/ D! e4 E225g/8ozclotted cream公仔箱論壇9 c5 V4 ]; M5 }- C7 M9 U- m
For the crumble topping
# O( d$ s* L: B0 b& U6 bTVBNOW 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。·
; K# M Y1 e8 s% Z! ^2 P3 m. gtvb now,tvbnow,bttvb1tbsp chopped pistachios
$ u0 a3 L' [% s7 X B·- m% h" x* g" X( C3 Q
1tbsp nibbed almonds4 V/ O5 V' R+ }+ K) H) ]5 W
·
0 l# U+ X% q+ I! u# Z公仔箱論壇1tbsp demerara sugar
. A; v! u! O$ l/ ?·
+ \$ G: e& M% j+ j- i/ R6 T7 m公仔箱論壇1tbsp rolled oatstvb now,tvbnow,bttvb# ^; p. m0 Q0 Q- T7 U/ V3 g
·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 s1 ~$ n- [7 f0 C" n! |
1tbsp desiccated coconuttvb now,tvbnow,bttvb6 ?9 `* N( V5 L6 L/ t' ~# T
Preparation method
0 A& G& ^5 v. ]tvb 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.
tvb now,tvbnow,bttvb# a! ~ M: W: k1 s- S
7 H3 q8 n: X, L/ k' z" S
$ c# Z( R X: V* m* i+ f, ~9 a5.39.217.76
) O0 K- M+ @2 v/ P8 v' q" Q5.39.217.76 |
發表於 2014-4-9 01:01 AM
| 
