Strawberry soufflé with crumble topping and clottedcream公仔箱論壇0 U/ h+ C# x; ^6 i! i" p
( |1 f, X/ r) ETVBNOW 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9 Z2 z% z R6 J$ w! A
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& n# b ]- n8 uMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb% V( J. _4 j3 f/ U* j2 r$ Y5 \
Ingredients
8 ^% k; r1 ?, }* X( Itvb now,tvbnow,bttvbFor the soufflé公仔箱論壇' L! a. S/ i- i' b) @& y
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5 z; |2 ?* d) e6 e公仔箱論壇600g/1lb5oz strawberries, hulled; j: H) ~; q5 F ]( y
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4tbspdemerara sugar公仔箱論壇6 G$ F. o. o& Y
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1 lemon, juice only( ]# \8 y6 k# i( K; N
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2tbsp kirsch公仔箱論壇% q+ X$ n- w9 R, D4 o" s& G: g
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2tbsp cornflour
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85g/3ozcaster sugar
3 s; S# s4 I, Q8 ^2 Z( e9 vtvb 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。9 M; r/ F1 Q: q) z- G. x
225g/8ozclotted cream公仔箱論壇1 k2 G. t0 H" {! B/ k, `
For the crumble toppingtvb now,tvbnow,bttvb( B. Z: ?) }9 }9 A+ J
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: p* |, [- c/ N1tbsp chopped pistachiostvb now,tvbnow,bttvb. H! J$ t2 Z( k: B' `% G6 G
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1tbsp nibbed almonds5.39.217.76/ G* o' l3 `' [) m
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1tbsp demerara sugar公仔箱論壇! q. n; y3 L' N+ G! {* N+ N
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5 R; V1 |) i' r0 F$ d' K5 V1tbsp rolled oats
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# M, A- m3 f1 l7 `1tbsp desiccated coconut公仔箱論壇) J1 ?9 L ^% X; J A2 _4 c7 Y D
Preparation methodTVBNOW 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。. m4 I7 W, T6 @* L" l# }2 a0 Z" B
- 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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