Strawberry soufflé with crumble topping and clottedcream
$ z. f% D2 N S5 N% K3 O公仔箱論壇
2 [( u6 T; Q% G! g/ i2 BTVBNOW 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 ? d! P8 w( F3 N! M
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3 s3 Q0 R& w# X2 ~- Wtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 ^ B9 \9 k( \7 S7 {0 Z2 H/ 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。Ingredients
% z; v% s2 h$ q6 }# b- Y3 M3 Ztvb now,tvbnow,bttvbFor the soufflétvb now,tvbnow,bttvb+ w G5 V# I. e5 r
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600g/1lb5oz strawberries, hulled7 g. Q. t' Q( @: E
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! F' v" l7 F1 c# `, 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。4tbspdemerara sugar
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7 e" l2 v0 `! K, D7 ~公仔箱論壇1 lemon, juice only
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2tbsp kirsch
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3 W8 U% o% ^* s6 w0 |8 N- q2tbsp cornflour5.39.217.76- O m( f8 p1 V, S9 G# Y5 U
·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。3 C* C$ R. k |* [: v0 g
10free-range egg whites公仔箱論壇7 ]! C+ B! J+ f: H" S6 J+ U( i
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85g/3ozcaster sugar% S2 K- r. R6 u3 s$ \$ o. p, r2 _
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. o+ O/ H9 e; `. ^. D5.39.217.76225g/8ozclotted cream
: d& @# \8 i p6 B公仔箱論壇For the crumble topping
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; O! F) `% X$ H6 ]5 L5.39.217.761tbsp chopped pistachios& \/ o+ z. Q3 ^
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, K/ d) ~& Y: x: dTVBNOW 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 nibbed almondstvb now,tvbnow,bttvb* ~% ?9 s- N2 f# e5 `4 z
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& ~* L9 }4 ?6 _) F. P# [2 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。1tbsp demerara sugar
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+ |2 A* q6 M& h) m- A! B5.39.217.761tbsp rolled oatstvb now,tvbnow,bttvb2 l, V/ W9 W; g% G! g
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1tbsp desiccated coconut
7 y! p% W9 s- @3 `$ S& \5.39.217.76Preparation methodtvb now,tvbnow,bttvb6 g; C) P7 A% y
- 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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