Strawberry soufflé with crumble topping and clottedcream
$ E0 L3 b! D& V& ?* ?, W; o% Z公仔箱論壇# M. b! t' q) F1 l, W1 J* X% ~
, B5 y5 B, o- H K! ~* G
公仔箱論壇/ D# L2 |" p. |0 o% W
2 \6 R& K3 v( E6 ztvb now,tvbnow,bttvb
6 Q( M0 b P# @; T9 U& R/ ~tvb now,tvbnow,bttvb
" L' a4 o' j1 R8 u! VMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.766 [: m) X7 r. @1 D( i, l
Ingredients5.39.217.76, L# ^4 ?& X5 I1 f4 B& k
For the soufflé
5 h# X. R. r5 t# A$ m$ w·
: R( n1 U( s: @- _600g/1lb5oz strawberries, hulled5.39.217.761 v4 ]" [, ?2 n# h7 C
·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。: b6 U" r$ Q$ x0 W" H0 {% ^3 F
4tbspdemerara sugar
/ k, X, j; f, ^& G) i3 P1 k·
5 K& w0 E. z 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。1 lemon, juice only, S' L/ X; Z6 U9 V3 a( p6 F
·
$ a7 e" E* H5 U1 C1 G6 C2 F2tbsp kirsch
5 s D+ g5 y9 p) i·2 @$ j. l7 d$ i5 D
2tbsp cornflour
" m0 B X' m; {: ] Z, e' U1 z' ~·
1 l! K; j) d5 L/ g0 wTVBNOW 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。10free-range egg whites6 g" j P: }; d0 @1 X+ f7 w
·
, s5 h% I; F3 q/ m" Q, K85g/3ozcaster sugar
( x4 c" x% p- y$ j; x& o5.39.217.76·tvb now,tvbnow,bttvb3 k8 P f5 _: N$ {6 }2 R
225g/8ozclotted cream
! x) n) v% t9 o' g0 `For the crumble topping
: R- t( ^) [' X2 l·- x( B( x$ T" p2 @7 B$ N
1tbsp chopped pistachios
' L9 _) \ N' ^5 f, X, H* OTVBNOW 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。·
; S" t5 j# N! M/ V公仔箱論壇1tbsp nibbed almonds: ?7 O0 j9 R, ?) u7 `, P& v
·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。3 K% G0 A/ R+ s6 L4 j" F
1tbsp demerara sugar
* i% A K J8 H3 X$ i6 c1 Q公仔箱論壇·
4 ]5 A. P+ k, }/ GTVBNOW 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。1tbsp rolled oats
0 Y# r0 n" n+ m* GTVBNOW 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。·
- u) P5 Q# R$ e8 Ltvb now,tvbnow,bttvb1tbsp desiccated coconut
' V9 f) B, Z+ {- ~2 o公仔箱論壇Preparation method
' L$ O+ k* ^( u% _- a' P8 Otvb 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.
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。; i/ p. q' o+ M X& d
' U8 v: Q, ]& x6 Y$ G公仔箱論壇: \1 S3 x4 {$ p( k$ A" a/ j
. [1 x$ J; i* ^( ?, V) Q
|
發表於 2014-4-9 01:01 AM
| 
