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。, [% r1 Y7 E2 Y7 v2 V7 v! i
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 t, ^: E7 ^2 R, a5.39.217.76Ingredients& P9 ]; Z! x) _) P0 w K" Q% n
For the soufflétvb now,tvbnow,bttvb$ S& X- w3 t0 @0 B# {2 S* o- P
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+ M. S# ?8 B6 [( F600g/1lb5oz strawberries, hulled
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6 d4 w& e9 d( T3 A, w& ^7 E公仔箱論壇4tbspdemerara sugartvb now,tvbnow,bttvb9 c2 |3 l( Y! w5 I( H- h
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1 lemon, juice only
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4 k. [! ` @" Q8 P2tbsp kirsch5.39.217.76* L% O3 I q0 `7 j( U* i: i3 a) j
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2tbsp 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。" N" Y; r+ ]- w
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10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb q3 t7 s4 k0 a0 z
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225g/8ozclotted cream! k/ J* J5 n! e( e
For the crumble topping5.39.217.76$ }; v p6 }8 l$ |8 ^
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" D( D: R9 Z, `6 x' E5.39.217.761tbsp chopped pistachios公仔箱論壇/ E) f+ S7 @7 N6 S5 _8 q0 t
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1tbsp demerara sugar
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$ a& w, t+ K# @- @! U$ z1tbsp rolled oats
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2 t# x/ f' C) T, @- {* U, \tvb now,tvbnow,bttvb1tbsp desiccated coconut: y( g/ O3 Q; n* z7 {
Preparation method
6 V6 P4 Z$ b) x. ]! Otvb now,tvbnow,bttvb - 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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