Strawberry soufflé with crumble topping and clottedcream
2 \. J) Z5 d: K% J! z+ X
1 w+ G/ R! u' ?3 y( p/ ]tvb now,tvbnow,bttvb; u' Q; l3 \4 G& K# ]. X8 t
: L S. x. P/ y: J
, e- G0 N5 ?1 y; i& t' r' r. d2 x
 公仔箱論壇4 ]1 v0 W. `: ~7 B+ K- ^1 z
. r/ v( F: Q: |/ z% r0 _5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76% k8 a$ m4 Y/ q8 p
Ingredients
' u. B4 \2 @4 g$ ]1 @. a公仔箱論壇For the soufflé7 G$ ] c* ?( e1 @7 v, q+ V% L
·4 s% `1 u& z' k2 v( B/ }! A; `
600g/1lb5oz strawberries, hulled5.39.217.76( }. n4 M& `/ X+ i# m% j( Y( ?
·
8 L6 b, |5 w% p c/ c4tbspdemerara sugar
) Q/ p& ~6 C9 Z6 C公仔箱論壇·* S' h2 ^# {0 {# F2 M# `/ H
1 lemon, juice only
( u7 [" o9 [/ C8 `8 p公仔箱論壇·
, p v) [/ i9 d- Y公仔箱論壇2tbsp kirsch
( ?/ e& k0 L: s: K* v9 c·
4 C" L6 U, B8 V' b o- m9 b2tbsp cornflourTVBNOW 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+ H% B {' ?* A$ A
·
( c. K4 f3 ? w1 u. wtvb now,tvbnow,bttvb10free-range egg whites
, V& c# ^1 E7 x/ ?$ N+ L* s& ^: etvb 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。% O4 E0 n, X" F" I5 \4 |
85g/3ozcaster sugar5.39.217.76; l4 v, j* T9 x( k4 y8 v4 ~) q# W
·公仔箱論壇' _2 i) O3 T8 R. S# F
225g/8ozclotted creamTVBNOW 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 R9 Z: V" [( [7 J. S
For the crumble topping5.39.217.761 p! c+ w2 L! y8 Y; E: s4 Z
·
) L3 x/ b/ L# F5 c( ^( x# E. ^1tbsp chopped pistachios
$ `' u0 P1 Z7 ^* `$ y, v5.39.217.76·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。- u) c H6 v' ^' U4 G" N+ f' }4 e
1tbsp nibbed almonds
; \' k- O# B9 F/ J9 p5.39.217.76·tvb now,tvbnow,bttvb t% r3 a9 D- Q# N, ^0 _6 G, i3 b8 z
1tbsp demerara sugartvb now,tvbnow,bttvb9 n6 x/ q, m# ~- Q0 w
·
- }0 e: \2 D5 @* g3 q. n3 ~公仔箱論壇1tbsp rolled oats
# v, u& l7 H2 O/ {2 {1 M公仔箱論壇·& D t1 e/ Z, _0 J6 p' Z1 \) ~
1tbsp desiccated coconuttvb now,tvbnow,bttvb' y7 d J2 x$ T+ r8 L
Preparation method
" o \4 c+ y+ t( W$ S9 I公仔箱論壇 - 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.
' z) {( K) i- @" l' 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。
0 e8 g2 u% i$ H+ m5 }/ B& G! p1 k5.39.217.76TVBNOW 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 h. g# x/ g4 A2 ?) y/ ~+ _% ?
a7 e+ c6 V0 l, f9 N5.39.217.76 |
發表於 2014-4-9 01:01 AM
| 
