Strawberry soufflé with crumble topping and clottedcream; q9 w' n5 {! Y! S: V7 x: d. T
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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。5 m7 ?" b' Z& r
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' l! u, x) ^) _9 r8 Ptvb now,tvbnow,bttvbIngredients
P. A& k: R( {6 g U5.39.217.76For the soufflé* J- y+ q/ k- ?% P% y. m7 ]
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600g/1lb5oz strawberries, hulled7 q7 `9 W3 N7 k
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1 d3 E! H. ~# g5 v3 c. {- x4tbspdemerara sugar' M, ~' b* h% d6 W* G
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' f* J: x1 H! X+ {/ C1 lemon, juice only
8 q7 O; o& Z8 o2 o公仔箱論壇·
6 z. d' N- S: \/ C1 k7 y( ]tvb now,tvbnow,bttvb2tbsp kirschTVBNOW 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。0 b1 }; |+ A2 m# z% n6 u
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2tbsp cornflour
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8 x/ x& B: _$ r3 c* l8 b% m! X5.39.217.7610free-range egg whites
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5 y9 ^; r% U7 K" k85g/3ozcaster sugar5.39.217.76" _! S0 ~7 a3 W/ c
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225g/8ozclotted cream
8 O! {: s9 d, p) Y% rFor the crumble topping
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1tbsp chopped pistachios
+ o$ {; S2 C6 i/ ~. S& n& J& j0 R公仔箱論壇·tvb now,tvbnow,bttvb7 F1 t" K1 h: c% D( C" d! d
1tbsp nibbed almonds
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, o# \; `" ]# ptvb now,tvbnow,bttvb1tbsp demerara sugar
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% C/ n3 A' X- Z) Z% l1tbsp rolled oats
9 B7 |7 {/ `; w5 d5 w8 A" g; K4 t* {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。·
+ s) y0 s/ P* ]1 X" y9 K/ VTVBNOW 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 desiccated coconut
+ U/ O' y& }) D/ [4 P$ T" Ftvb now,tvbnow,bttvbPreparation method5.39.217.76+ q9 o4 w! ~: P
- 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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. j* C4 n G, \/ A$ E9 ^5 cTVBNOW 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。
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發表於 2014-4-9 01:01 AM
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