Strawberry soufflé with crumble topping and clottedcream
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9 T! F1 F% g0 g) t/ Q4 w+ a公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 c2 L$ b+ ] a8 r; m9 c公仔箱論壇Ingredientstvb now,tvbnow,bttvb( c3 o0 T- {4 ?; r) N/ b* N) x
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
1 b4 X( c) P8 m公仔箱論壇·
# X( ]) Z# i! B# |, OTVBNOW 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 kirsch公仔箱論壇% _ z+ ? F6 W$ f% T- @, w; {
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/ x* i5 L7 R R. E' @/ e5.39.217.762tbsp cornflour
' C+ s2 Z8 Z+ s5 j5.39.217.76·tvb now,tvbnow,bttvb- A# c& R5 x! i7 k
10free-range egg whitesTVBNOW 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 R0 G( v# n# h: m6 m6 w& B
·tvb now,tvbnow,bttvb% a" Y" Q5 c5 S* f' e- K8 t
85g/3ozcaster 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。8 ?$ H0 P0 z7 d1 b
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# t5 g4 Q. F j' o( H$ |% J) \公仔箱論壇225g/8ozclotted cream公仔箱論壇7 Y0 O- D6 r: W A, ^( n. G3 m* R m
For the crumble topping
' O# [& u" l* ~4 y; Q. i E( U5 YTVBNOW 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。·tvb now,tvbnow,bttvb3 R7 T6 o, e* o3 U% E5 f
1tbsp chopped pistachios
8 e& u ]. t, V- q1 x& V·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 v- u0 x/ w
1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76' |2 x" E8 Z5 w7 ~) b9 @: l
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X0 x2 K" `( B5 G$ A$ A) _1tbsp rolled oats
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- o7 G/ V1 ]8 n% v5 u0 H0 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。1tbsp desiccated coconut
3 i1 u b, i6 r6 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。Preparation method公仔箱論壇- a1 W" H: y; y; v0 v$ X/ b S' _
- 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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