Strawberry soufflé with crumble topping and clottedcream
( `& u3 y! q7 e3 T3 GTVBNOW 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。& X/ x% _& r9 w1 {2 ?# j
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, d. s' W/ D, h8 K* 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。公仔箱論壇4 o4 y9 K9 h V8 n: l7 t5 v
N& }5 Q2 G' s1 {# r; B" |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。
+ F8 E2 g' `) G" O; n5 hMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb" j# w" w7 W8 l4 g. o F
Ingredients5.39.217.765 r# @$ s7 {2 Q6 I
For the soufflé
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5 e! Q6 X) N/ Y- D, `600g/1lb5oz strawberries, hulled5.39.217.763 R J9 [& r( h: l' V# j/ K
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4tbspdemerara sugar, a% y! ~' k1 V& H6 v
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1 lemon, juice onlytvb now,tvbnow,bttvb$ ^% _; `$ R; [9 x- {7 D
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% u' d" u% d* X, y# l2tbsp kirschTVBNOW 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。" U8 L7 M s- F1 j! D* v
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2tbsp cornflour公仔箱論壇$ B& {) X! A) h: {
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9 M7 X! c3 r: T10free-range egg whites
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7 ^5 U. I4 ]3 V0 n6 Ttvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇* P9 g2 N. I6 Y3 p" P
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225g/8ozclotted cream
7 J0 ]( S Y( B6 d' b* W) ^For the crumble toppingTVBNOW 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。. g' c% A, z9 ?3 k7 w9 O
·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。2 W1 C j ~; Z- `- C" ?6 ] P" X
1tbsp chopped pistachios: C4 c8 j4 e2 X9 A# ^/ f* n$ Q- g
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5 Y" n# a- S, V$ o0 f8 V1tbsp 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。6 h- `8 \1 r5 Q1 d' c
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4 I. M/ a. R- f1 z' R公仔箱論壇1tbsp demerara sugar
6 K2 z0 E. G5 [7 p; o( F; WTVBNOW 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。·: o, ]" p0 Y7 C k
1tbsp rolled oats
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/ O! T1 A& l, w2 p: [* C ^公仔箱論壇1tbsp desiccated coconut
0 P2 r- K# u8 X$ n* s5 J2 QPreparation method公仔箱論壇+ J4 ]5 I% K4 G' t$ I5 a) \, o
- 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.
0 ^% K, F( `% u X9 p# k5.39.217.76
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發表於 2014-4-9 01:01 AM
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