Strawberry soufflé with crumble topping and clottedcream% w+ H) w7 l( P! f
5.39.217.765 Z% F$ g9 W& r" S5 _% Y e
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6 Q, T/ F8 D- R$ t* x/ {" t/ W公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ b2 r$ f. J0 s: w9 d" OIngredients公仔箱論壇) U- k; X7 W" D ?5 ~
For 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。+ V( C, X+ a# d. N- o+ h# A
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) D0 [" H0 r% p, i" y5.39.217.76600g/1lb5oz strawberries, hulled
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# U! P5 a' N( ?; `" p2 \* N4tbspdemerara 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。* R+ z8 x; V! m9 ?0 }- k# O
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) B0 a! K2 r6 k3 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。1 lemon, juice only5.39.217.76" k* V* x& K* g% V; C `1 {7 }
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7 L0 ^- f' Z$ j5.39.217.762tbsp kirsch2 h5 O5 d5 |( Z$ g' ~- p) Y
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, p! Y3 q H1 t$ ~! A* ^) F1 r5.39.217.762tbsp cornflour# L3 h6 ?: O9 B
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( I# B/ ?9 j' \tvb now,tvbnow,bttvb10free-range egg whitestvb now,tvbnow,bttvb5 S- v( d( _ C7 |0 F( s
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R# `' @: K$ Q5 f% {8 m- Ztvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇* H; s& \8 u. c. a6 {( c
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3 r$ e+ K0 A1 K* ?& {6 d6 l' x( y225g/8ozclotted cream
4 o4 B1 o# A% M- U$ O6 `tvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios公仔箱論壇" ]% O6 Y& i. j4 b( U2 Z7 q
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1tbsp nibbed almonds公仔箱論壇8 Q, `5 p, ~8 n5 J1 T+ Z# K0 `
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X" X# X6 l( z. {: 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。1tbsp demerara 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。$ B( v( o& ~2 {. x( j
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0 c; X! K2 T4 j8 \. 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。1tbsp rolled oatstvb now,tvbnow,bttvb+ Y% N2 |+ F& I' G E" ]6 D
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q- d- q/ f. wtvb now,tvbnow,bttvb1tbsp desiccated coconut
* @" l7 e6 o2 t; n) ?* \. B公仔箱論壇Preparation method
; ^9 [/ v. i5 E" S( C V$ R% I5.39.217.76 - 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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