Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb7 D2 @# F& c& o3 H A
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8 U2 T% q$ x& J0 W+ [Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( ]3 @' u/ ~3 S) n5 }公仔箱論壇Ingredients
% k/ ~4 \% U' w) v5.39.217.76For the soufflétvb now,tvbnow,bttvb+ Y; {: }/ h2 k
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9 n. l& Q1 j0 vTVBNOW 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。600g/1lb5oz strawberries, hulledTVBNOW 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。+ x6 q) k+ C1 x' p
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。) X4 i0 m; @; M) v3 ~5 J+ _0 P
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+ Z8 ]$ o2 f* P$ V n% d) Y2tbsp kirsch! ^, b! I+ |- X
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9 i7 z$ w# K8 j4 L1 U- L2tbsp cornflourTVBNOW 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。: z3 a0 {1 V! w: y+ _# z+ _- c- S
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10free-range egg whites5.39.217.76) l' B, S3 _' @; ?5 T+ e, L0 C& \
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85g/3ozcaster sugar
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7 v2 L0 M" z" h/ L9 f225g/8ozclotted creamTVBNOW 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。0 G9 n4 a; ^( d, C) U, [3 {
For the crumble toppingtvb now,tvbnow,bttvb' c# }0 u6 _, W4 t# u7 z
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0 x+ L; ]* L5 a2 l8 G1tbsp chopped pistachios
9 a. [1 v M" CTVBNOW 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( _# Y# _! J' i$ G; ?7 X
1tbsp nibbed almonds
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1tbsp demerara sugarTVBNOW 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。# {+ f. f3 a2 P B! g9 z
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1tbsp rolled oats
% {6 @4 g8 J5 c2 ~# w0 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。 u$ k& Q! @1 e9 O! ~1 o; X
1tbsp desiccated coconutTVBNOW 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 _2 w2 i' e3 B" Y/ j" M
Preparation method4 V% I6 S4 o& r M: ]' [6 Z
- 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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