Strawberry soufflé with crumble topping and clottedcream
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# Y B% U5 ]" ? I. Z2 }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! Z6 E$ S4 p& h( \/ d
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, T1 p* j/ p: o' o2 c9 g公仔箱論壇
# C& K/ T! E" {& I) k: HMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.- K# t( i' p- h# r$ u' _$ A2 t1 f5 ?
Ingredients
' d' _3 f# E) A/ j" m$ LFor the soufflé公仔箱論壇) i$ N9 I2 s7 H5 G
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600g/1lb5oz strawberries, hulled5.39.217.76; G) J, V8 k2 {. ]
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4tbspdemerara sugar
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/ P$ z" W: _3 _0 X1 A7 G4 P h1 lemon, juice only
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2tbsp kirsch
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; o4 l- P8 {" B+ 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 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。6 N) w4 v% g! |8 o+ s) d
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$ t9 P' O: p, s+ {2 D4 p% G8 d. A10free-range egg whites
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85g/3ozcaster sugar
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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。* J/ @. r. {, a. L K. c& r
For the crumble topping
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& b% p2 H' a( A# |9 o1 l* [- I% @1tbsp chopped pistachios公仔箱論壇2 e/ v& u( I, x1 V8 z% | g$ E3 `
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1tbsp nibbed almondsTVBNOW 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 F: D) O5 X; e& N% j$ Q5 s9 ^! L
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( T! W- s8 q1 j) q! O( r1tbsp demerara sugar
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1tbsp rolled oats
2 a. S, M% W4 ^7 b& k$ q4 G' rTVBNOW 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。·5.39.217.764 Z1 N/ n7 L3 {4 H5 a
1tbsp desiccated coconut
9 J# Z; D) F0 {+ m: N$ }7 C公仔箱論壇Preparation method
D! ~1 v* r0 z/ Z6 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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發表於 2014-4-9 01:01 AM
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