Strawberry soufflé with crumble topping and clottedcream
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: ]& b' `" a! i+ m5.39.217.76 公仔箱論壇, S( u; q' L0 A3 k0 l3 k1 H% d+ m9 l& e% }
8 C! B# _7 k) Q& W4 KMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76 E: ^9 K4 {9 p Y# b T% N& o
Ingredients7 H2 `3 ]- E$ t5 W! @
For the soufflé; U7 V% n0 L. P+ _; g( z: T
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5 L6 l+ O' W3 a1 P$ Y600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb: j S* l& r2 N1 h/ b5 p- K
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( T9 R3 t5 g) `) P/ a+ L9 J8 S; ?公仔箱論壇4tbspdemerara sugar5.39.217.76. D, Z+ L" C. a# M) a2 l9 E+ k
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# Z: L" c& _' o! i' @7 i9 Btvb now,tvbnow,bttvb1 lemon, juice only
2 W, z% o& H; ]tvb now,tvbnow,bttvb·
0 o+ @% @1 A/ h2tbsp kirsch
2 f+ x4 F5 ^, a$ q# ^+ a5 G( D6 p5.39.217.76·公仔箱論壇, z& I# r2 [$ l) f5 p, h
2tbsp cornflour5.39.217.769 C# T4 g( z& X/ f
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) f ]+ z% W# ^3 A/ m E10free-range egg whites
* u8 f: e$ s) `5 i' z7 d公仔箱論壇·
0 a, c: d% M, N9 z! s公仔箱論壇85g/3ozcaster sugar5.39.217.76$ m3 N# }, T! L) p5 Q* r. Q
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4 }& K4 m# d+ }' B- A. B' R4 M) jtvb now,tvbnow,bttvb225g/8ozclotted cream
7 \8 b" M( s ~* v3 fFor the crumble topping
7 Q0 m& i! f0 o. J- K- X5 o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。2 z4 [7 ^1 j: b5 R
1tbsp chopped pistachios
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1tbsp nibbed almonds
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% B( [# |% ^: G* U* m) P ], G4 Ztvb now,tvbnow,bttvb1tbsp demerara sugar- _* v/ ^. ^7 W! p' N, d
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/ G/ c7 ^: h$ | D. P1 ^% L+ _tvb now,tvbnow,bttvb1tbsp rolled oats l) {; R. M9 @$ [- {4 d/ {
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1tbsp desiccated coconut
$ N: d0 w D# 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
) l! [5 L# I; p; L5.39.217.76 - 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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, t2 s% [: i+ Z1 @4 o8 [5 D5.39.217.76
r5 W0 p- c* @: Y& g, H8 {# zTVBNOW 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。 |
發表於 2014-4-9 01:01 AM
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