Strawberry soufflé with crumble topping and clottedcream
5 G9 X1 c" W) J$ e* ^: C3 DTVBNOW 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。! \" h! K# c$ D- {# f4 K
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。1 h. `% e9 Z' [* l, }
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7 W! N* ?- F9 G) O5 G n3 W' {Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ _8 D7 _2 ?1 I% p- b7 n公仔箱論壇Ingredients& ~* S! V8 E, f, D+ q- N! U$ Y
For the soufflé5.39.217.76! V, j6 q& g1 K0 O' S4 T& g8 R8 v
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* w: o8 P& Z( K5 ^( {! l600g/1lb5oz strawberries, hulled
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# `0 N& V8 ~* @+ d' F5.39.217.764tbspdemerara sugar
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O. q; \+ ?5 W7 U) p3 Wtvb now,tvbnow,bttvb1 lemon, juice only
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6 X/ s3 x) k* g Z3 M9 w2tbsp kirschtvb now,tvbnow,bttvb5 u/ |3 O& ], |
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2tbsp cornflour
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9 e! S( E% `& F% f) |+ R10free-range egg whites5.39.217.761 Z! Q/ U$ d2 r0 H' v8 d
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5 ~* D* N. e" @! q& QTVBNOW 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。85g/3ozcaster sugar
3 U2 }0 ?/ h8 n: btvb 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。$ E/ p+ C: P8 M% v9 j1 M
225g/8ozclotted cream公仔箱論壇8 E# L$ K& P4 s& U% R5 C& ?. ~! Z
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb( `1 e) ?7 X: ^2 u. P5 B; y' r& F; l! z
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) G3 C5 s, l6 @5.39.217.761tbsp demerara sugar5.39.217.76+ ?& T! R% J& }, E" H3 K# c( ]
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8 U7 F# r$ a6 @7 V/ G4 `: _4 b. G1tbsp rolled oats
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1tbsp desiccated coconut
" Q+ m0 K0 Z+ S8 l& o7 J公仔箱論壇Preparation methodtvb now,tvbnow,bttvb+ \; e" R. n+ `2 c/ B( a/ u" m
- 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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