Strawberry soufflé with crumble topping and clottedcream
% {# i9 F9 f, D& |* v! I4 r- L5.39.217.76tvb now,tvbnow,bttvb1 c+ |0 C5 i- d0 N9 m- ?2 H
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- Q! z; f e+ o! K# N+ Q! 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。5 a) ^' t6 n, Z! n. ?
4 R5 e7 @6 ]( nMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 m2 E. q& L6 B% V9 x0 e2 q9 ]: NTVBNOW 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
% R7 i# j8 j7 T" W4 ^ [8 f" ltvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb+ G4 s& c0 [. V' k. ^, p7 G
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% q$ v& `: R/ Q) y! ^; }/ Xtvb now,tvbnow,bttvb4tbspdemerara sugar
! }9 ~) r. d! H& n1 }; _4 ^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。! @1 R7 A5 I. c' K2 T. E
1 lemon, juice only公仔箱論壇: Z1 d b+ i3 f: x2 W; w) g
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" Z" y" |* C& C3 T7 b4 Y6 |2tbsp kirsch
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% O2 O% b+ o' M2tbsp cornflour5.39.217.76/ {0 i* L0 p8 X5 E0 U) \1 D1 J
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10free-range egg whitestvb now,tvbnow,bttvb3 k! y/ C0 D. ~# O9 C
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85g/3ozcaster sugar
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225g/8ozclotted cream
& q# z0 f' k) i. T5.39.217.76For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb6 P$ s% l+ b' i# {: O- O: l
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8 w! P1 u6 v/ T5.39.217.761tbsp nibbed almonds5.39.217.76$ Y/ k, |% I" h' Z+ L$ M; x4 [/ R
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7 m; g/ I1 }! T6 dtvb now,tvbnow,bttvb1tbsp demerara sugar$ f& C$ ^' u, G( H
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1tbsp rolled oats
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1tbsp desiccated coconut
8 U" O8 y k) f4 pTVBNOW 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
; b& f+ _7 ~) m* qtvb now,tvbnow,bttvb - 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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3 Y9 {$ ]2 s o3 l公仔箱論壇tvb now,tvbnow,bttvb2 @6 A Q1 r) N' B7 x$ G0 J, w
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發表於 2014-4-9 01:01 AM
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