Strawberry soufflé with crumble topping and clottedcream5.39.217.769 u ]1 [5 U; W" w) {
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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。4 C& y1 b, T8 c w$ B& [6 J- b* v
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: d# J) V( @4 j1 `1 h. N* E3 M& TMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.. Q7 p" l- }0 i! N$ T8 e
Ingredients
6 j& u2 z N% J0 Z& H7 d0 MFor the soufflé& @ a( D+ w) T8 l! w, u% }: Y/ h
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v& m( }7 v( U4 {+ D5 m5.39.217.76600g/1lb5oz strawberries, hulled
6 y: \( s7 B3 {! T3 M/ X7 \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 O; L6 O( Q |% g, D/ ~4tbspdemerara sugar
; |$ }4 M9 p: I6 v公仔箱論壇·公仔箱論壇( q3 Z0 d, Q+ y6 }- L# Z2 r
1 lemon, juice only
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5 i3 U% w0 a& 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。2tbsp kirsch
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2tbsp cornflour
) J* d: u5 e* V) V9 s1 L4 r0 C: f# {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。·
# U9 \4 e$ }5 q' x公仔箱論壇10free-range egg whites7 c1 \" ^* M1 F7 `$ q; Y
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6 p/ x1 X# @' t8 P7 L; {tvb now,tvbnow,bttvb85g/3ozcaster sugar% h9 E) E" A1 s9 ?1 ?
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B" x2 g/ r$ e225g/8ozclotted cream
, k$ N) w6 P$ i9 b7 c Stvb now,tvbnow,bttvbFor the crumble topping
1 c! X5 ]# C% i1 Z9 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。·
" P& A: `: C6 }0 z7 X: ]tvb now,tvbnow,bttvb1tbsp chopped pistachiosTVBNOW 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。+ v& o$ l+ \. w/ d# q1 ?5 H
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1tbsp nibbed almonds
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; i; G3 i+ t$ V. _0 L1tbsp demerara sugar5.39.217.76. }# v3 _3 l3 |) v3 b* \
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. N) b- }( @" M- {& I. p+ ?tvb now,tvbnow,bttvb1tbsp rolled oats
3 S- z) y/ r" m8 E# ^, [; x7 @公仔箱論壇·
/ }* w) e6 h' l1tbsp desiccated coconut
0 x b4 \7 b! T! Z/ k2 q公仔箱論壇Preparation method公仔箱論壇- }9 _& `& q6 R1 o
- 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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