Strawberry soufflé with crumble topping and clottedcream m7 ? r: ?5 U* h0 p
tvb now,tvbnow,bttvb9 t& i# P: I# W( q5 K' ?5 L
! b N4 n2 s* r8 i3 ?; ^
' M# T u. w. ~, l% ?
6 F+ D; ]! x% M+ A* T w; b( o+ t 5.39.217.761 \+ i# ?# q% |( j5 v# u
( g- w9 s( r. H' k# W* U7 _ e: l) ^tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.# G2 F3 Z! X% D" U
Ingredients
5 g+ S: i" l) I9 a6 rtvb now,tvbnow,bttvbFor the soufflé5.39.217.767 W; R6 A* A4 E/ I E
·公仔箱論壇9 v4 C" g: H* U" U
600g/1lb5oz strawberries, hulled
' a# Y9 ]7 W3 j, k·: ~; L. ^: H$ r" j2 Q
4tbspdemerara sugar/ M$ W. ~* I, L: o. H. a/ f
·5.39.217.76- V& N6 G2 G! S6 V) k8 I2 P
1 lemon, juice only
" g! L) J) l B. E. K; @6 e$ x公仔箱論壇·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。: N8 Y+ c. R/ D; N: t/ ^7 K
2tbsp kirsch
% D8 P, w. m: R T5.39.217.76·
% Q, s5 y) Q( 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。2tbsp cornflourtvb now,tvbnow,bttvb5 X1 w% ?- J% N( I" N& p
·
0 \( w D. ~% }% M0 P" e" h5.39.217.7610free-range egg whitestvb now,tvbnow,bttvb! J" n& V( c% ~# J+ v( T$ V; p9 K
·' Y4 T/ @. G, a4 o8 W
85g/3ozcaster sugar
. r; E( W. W9 _+ }3 H# C3 a6 ^9 HTVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。·: \* {: ~: s% }! t. p
225g/8ozclotted creamtvb now,tvbnow,bttvb2 J$ V2 {$ ~# e' O; C& ?' R
For the crumble topping
; i$ S/ }; r9 r/ c( a1 s& ?% y公仔箱論壇·
# B, B9 P, _: l7 r3 M( P( ATVBNOW 含有熱門話題,最新最快電視,軟體,遊戲,電影,動漫及日常生活及興趣交流等資訊。1tbsp chopped pistachios公仔箱論壇/ |$ O, c. u& ^! z4 Y
·
9 K l4 n5 F4 u: t- q1 g# b j公仔箱論壇1tbsp nibbed almonds7 q5 e4 q( M- }/ o& g2 Y! f
·公仔箱論壇" y2 ^: P D2 u( \) |0 c
1tbsp demerara sugarTVBNOW 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。4 R, L5 t3 H; @, f$ N
·; v& E7 n5 ] ]& N' F. x
1tbsp rolled oats
4 @# K. m# ~8 ~' 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。·
6 t5 m$ V7 j; A& T' u3 u! l! c* Z5.39.217.761tbsp desiccated coconut
- V, m8 v6 J: x% r1 K' HPreparation method6 I' j, e2 @# _$ @, q) a( }; G
- 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.
7 c6 b ~4 ^0 G( 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。
( l- m6 _" K- u3 p, F1 G7 i5.39.217.76
8 q8 w. ^6 p9 f
: Q4 W% f! ^3 g6 g" w0 D公仔箱論壇 |