Strawberry soufflé with crumble topping and clottedcream
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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。4 B! }9 t# P. u8 U0 O- y# \
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) i- @1 U3 }& E- ~tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% s) |1 Y K: e3 GIngredients
) b# g X6 U! b+ R/ h/ V' @For the soufflétvb now,tvbnow,bttvb% ?' K, U) m7 W0 G- I! b/ w
·公仔箱論壇9 d# q$ O7 B3 E8 R: U: C" U2 l
600g/1lb5oz strawberries, hulled
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% e2 {2 _. {" S) W4tbspdemerara sugar公仔箱論壇) \- j: D& j5 [5 @# a
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! }4 }% l* R6 J% v, I0 I1 lemon, juice only
& ?, q& j3 X! v9 k1 B公仔箱論壇·
+ p& W/ f2 ^- |: ?& [. d, N公仔箱論壇2tbsp kirschtvb now,tvbnow,bttvb& n/ |' ?$ N* G c) J, X5 \
·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。4 }# d+ D/ h( I( B% n `& C$ p, a" z
2tbsp cornflour
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! _8 U( a& X% Z, @10free-range egg whites
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) ~ }. r8 D/ i6 c$ k4 _/ }公仔箱論壇85g/3ozcaster sugar8 g2 \, }* ]" e: z. r/ v6 k$ r2 @7 `
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5 B1 O2 e5 w) M' D" R2 G5 a公仔箱論壇225g/8ozclotted cream
! G1 Z4 |- M) }$ f4 BFor the crumble topping
: @, v* Q+ P$ }* V8 { ^公仔箱論壇·公仔箱論壇# \- Y7 U+ Y; H! B
1tbsp chopped pistachios公仔箱論壇/ j( n$ p: u; p8 b2 M% ~
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2 v5 l# t* y6 U* z: t1tbsp nibbed almondstvb now,tvbnow,bttvb# d* A6 L' ]+ i& S& T* s( e, {, H
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$ [+ Q' U0 X7 t公仔箱論壇1tbsp demerara sugar公仔箱論壇# V- ~2 v A" }9 {) p5 S$ B
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1tbsp rolled oats
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8 i4 j- h7 s6 B( s: ?0 s4 s) M/ m% Z5.39.217.761tbsp desiccated coconut
0 ~3 G* z8 n! }' m$ g6 APreparation method
) ~1 a2 S) v1 E. c0 l9 N5.39.217.76 - 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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! Q9 l4 L- @. i$ T6 Ltvb now,tvbnow,bttvbTVBNOW 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 I6 M) C- |$ h6 v2 H& @0 |+ {& q
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發表於 2014-4-9 01:01 AM
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