Strawberry soufflé with crumble topping and clottedcream
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tvb now,tvbnow,bttvb& }: [$ D* Z% P4 |/ Z6 r
( G5 r) V' v+ o公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb$ O B, v: Q" ^: a! R
Ingredients
- U# u3 a& U f( [ NFor 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。5 H9 K! Z! z2 H
·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。" C3 O7 q0 {' @" t& v& ?% b) s9 a
600g/1lb5oz strawberries, hulled
. f% c1 v! {: {- M8 j/ {公仔箱論壇·
7 [4 x$ \. V$ [) u5.39.217.764tbspdemerara sugar
8 L4 c z+ N) V1 ?6 Q, W5.39.217.76·
( c& r2 p% U4 R, }7 V" W# LTVBNOW 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 only
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/ k$ k4 x+ [2 o( m$ F9 Q7 j# U1 S公仔箱論壇2tbsp kirsch6 G/ T+ B8 j/ u
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% ^) e/ W3 t1 H6 {9 y( z$ Y公仔箱論壇2tbsp cornflour7 Q. t! ?' k( r# F: ]
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- P. { X8 c4 ^5 b" p, KTVBNOW 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。10free-range egg whites
1 ?% n1 u0 b3 n! Q; V0 ^9 T5.39.217.76·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。 r8 j2 @" p5 c/ `8 Q& C
85g/3ozcaster sugartvb now,tvbnow,bttvb" [- e4 S! Y& V) H9 z& G
·5.39.217.767 |+ L$ E3 O u" {/ a
225g/8ozclotted cream
; d' Y) B1 ^' d& y% \' H% }tvb now,tvbnow,bttvbFor the crumble topping
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+ x9 a: l w$ E3 r, l8 htvb now,tvbnow,bttvb1tbsp chopped pistachios
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~ i$ P5 t; ?" H3 m& F" l; ?1tbsp nibbed almondsTVBNOW 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。* Y u+ b# K) _% k
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# C( h. X! p) W7 D5 A0 X s6 r4 Z- U1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
! w( v0 \5 b( stvb now,tvbnow,bttvbPreparation method: U# E1 [5 W- a+ C: b, u6 ?* q) ^
- 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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