Strawberry soufflé with crumble topping and clottedcream
$ F: C5 U( q) X9 ^4 w/ Z; x0 F5 t公仔箱論壇公仔箱論壇& E' I0 k8 a3 I; }
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: V- h, q& F$ d1 _公仔箱論壇5.39.217.762 l, T3 p1 U: h4 ]( @1 T# s2 m
* r7 Y8 K0 M5 @2 \1 k5.39.217.76TVBNOW 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。8 T9 ^5 U( r2 C, K& @
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76) O% J4 R) m2 u7 y' Z; P
Ingredientstvb now,tvbnow,bttvb0 z) C" S- }& T3 [& v6 x5 \
For the soufflé
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600g/1lb5oz strawberries, hulled
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7 N# ]- ^; O$ s5 r7 a3 V% D4tbspdemerara sugar! S+ _5 ]) _8 v$ V1 M5 E
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3 l8 b* y) N M1 lemon, juice onlytvb now,tvbnow,bttvb$ z; a# H. A' K/ Y! s% b
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2tbsp kirsch5 ]+ x8 [5 [. q& |7 ~$ m0 i
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$ u( N0 C. H! N! H- k$ f' O: Qtvb now,tvbnow,bttvb2tbsp cornflour
8 J+ h# ~* o0 otvb now,tvbnow,bttvb·6 P; V0 b! v" T3 R+ Y
10free-range egg whites
4 O5 S! f5 ~% h0 i7 D' Ctvb now,tvbnow,bttvb·
8 Z% A+ m( ~7 mTVBNOW 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。85g/3ozcaster sugar
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225g/8ozclotted cream! w# s6 |8 K, j2 O& g) f
For the crumble topping5.39.217.76$ P) `8 e3 t; m4 A
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1tbsp chopped pistachios
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! N0 ], D, a. itvb now,tvbnow,bttvb1tbsp nibbed almonds公仔箱論壇7 P0 L" ]+ a' m o! |: O
·tvb now,tvbnow,bttvb; k, {1 @3 b# d! M
1tbsp demerara sugar5.39.217.765 B8 L# C1 }0 i* x( C% G
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% A' ?8 C8 J U' V; I" q1tbsp rolled oats公仔箱論壇6 }9 ~5 q/ ?& o: Z& R& b. L! {
·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。8 ]) C/ g, \+ g+ w5 g' B
1tbsp desiccated coconut
9 C( I. s4 @3 x9 m3 F5 N, {8 S/ a" F! _+ 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。Preparation method公仔箱論壇+ `& m7 e2 b9 o( s( _1 j
- 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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