Strawberry soufflé with crumble topping and clottedcream
. ?6 V0 ^# @- U8 r) L% ]& 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。公仔箱論壇0 t9 E) d+ ^5 L
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8 ~) @" s2 k _& u0 o: 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。 * Z5 z% Z: B3 s7 }( n1 Q1 b
- ^" Z5 q, k8 [8 f- Z7 K4 Y" _Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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$ i% q# c3 \4 a U5 [ \2 Stvb now,tvbnow,bttvbFor the soufflé
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2 ~8 s8 X* @" J8 |0 I+ x; R5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb& z8 I. T F( {7 a2 l
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5 o0 `/ r9 \: }2tbsp kirsch$ }. a: z0 x- z$ `: J7 X, K1 ?3 R
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3 V. v2 V6 t" 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。2tbsp cornflour
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10free-range egg whites5.39.217.76% J- Z6 r( Y. C' K# x) w0 P
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/ w- m' o( s- l, O$ E+ n公仔箱論壇85g/3ozcaster sugar公仔箱論壇3 f+ h0 W A3 M4 C" l/ \
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225g/8ozclotted cream
6 ^- V" {3 H6 k6 L! U' ?" ~公仔箱論壇For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds$ w. k2 b$ u6 e& H& ?/ Y5 U
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1 {' C4 J2 g, q- }+ D3 f+ ?5.39.217.761tbsp demerara sugar5.39.217.76: O, N6 g" \" a5 M$ w
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1tbsp rolled oats
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1tbsp desiccated coconut! F7 e0 b7 I$ Q
Preparation methodtvb now,tvbnow,bttvb- c6 @' r. s) C7 U
- 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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