Strawberry soufflé with crumble topping and clottedcream
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% q) X1 B0 T5 s0 T5 ] iTVBNOW 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。
" w; ~$ M/ m$ y' g o' I公仔箱論壇
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% d' H& m6 Y. b* Q' 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76- Y1 w' j" F# g- S' }8 H
Ingredientstvb now,tvbnow,bttvb! M5 n. x, `8 T7 q) p
For the soufflé
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600g/1lb5oz strawberries, hulled
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, Q* e( o3 P4 @* {4 I( W; A4tbspdemerara sugarTVBNOW 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 n# p% p+ z- t) B. H3 {8 j( L8 y1 b
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$ R5 e( s* f% ] v0 N1 lemon, juice only
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( i( A; c+ ~: @$ B- L公仔箱論壇2tbsp kirsch( [& M% l% Z6 m' z0 ~. A5 m. ?
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2tbsp cornflour
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10free-range egg whites5.39.217.76! p$ y. F4 z$ c! L g/ T; k
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- F& ~4 S0 j% ~, Y0 jTVBNOW 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
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9 a- n- N. ~7 Q3 i1 [3 {5.39.217.76225g/8ozclotted cream
5 z& s( H: w" Z" } E0 s公仔箱論壇For the crumble topping
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1tbsp chopped pistachios5.39.217.76' B% `9 V7 l3 L9 m
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1tbsp nibbed almonds
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# ?5 \5 t8 f+ g2 q8 J6 h% N公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb8 L! ]! _1 p$ ?# o' U) T
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% A. ^; }, o, g( r6 Z6 K! D: L) y1tbsp desiccated coconut
+ A# [% P/ A- c3 }( {( nTVBNOW 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。Preparation method
' y) Z2 D/ z* k7 W |6 c% N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.
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發表於 2014-4-9 01:01 AM
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