Strawberry soufflé with crumble topping and clottedcream e0 [: Y% u' u9 M* L$ P
公仔箱論壇% \# w* u& b1 |+ T0 O! U# j
5.39.217.76/ H: B0 i. d8 \
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( g& V, k$ ^: k2 y9 o5 X- o公仔箱論壇 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。; `; Z" W# t8 s' _& ?2 X
' V& o0 G: C: {& u4 FTVBNOW 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' h( O m9 d3 ~! c% h4 ?* |3 ]
Ingredients
' W6 n% h7 r# ?/ wFor the souffléTVBNOW 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$ O/ z0 b, e0 h
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0 c- t; f" m% q; O600g/1lb5oz strawberries, hulled
$ U0 s7 S8 B; ytvb now,tvbnow,bttvb·3 \- _& w! k y5 u( i9 M
4tbspdemerara sugar
. N; y* C( w5 S9 T, X* q3 XTVBNOW 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- X) T# P" ?- I
1 lemon, juice only
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* E, B- W/ Z8 c+ _- T& X `公仔箱論壇2tbsp kirsch5.39.217.760 K8 ~) v) ^% b! o& K/ v0 o
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3 P8 r* B' J" ] }tvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb5 b' }) K) K3 ~ N& m7 O
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# N; X" ]( V* s7 y# d0 E; R10free-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。% G1 Z0 g) `' _4 f( a1 _
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2 _* a* o- T4 _5 `- r85g/3ozcaster sugar
6 u" j; {8 l/ d! B% X q% x公仔箱論壇·5.39.217.765 i D* }" `6 ^ I- o, ?. x3 x
225g/8ozclotted cream
+ g z; D; n) p p, ~For the crumble topping
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1tbsp chopped pistachios5 V* J6 D0 E- d+ z7 a
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1tbsp nibbed almonds
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1tbsp demerara sugar
% T- w; \7 P6 E, X$ Mtvb now,tvbnow,bttvb·公仔箱論壇" d4 y) L* N+ o7 m
1tbsp rolled oats
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1tbsp desiccated coconut
& `2 q) k& k/ }% }4 z" S# _' P) ^3 [7 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。Preparation method
; x$ X7 t+ B B9 A, ~ - 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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$ @5 T1 Y; ?9 b, t* r1 A$ m+ ZTVBNOW 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。
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發表於 2014-4-9 01:01 AM
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