Strawberry soufflé with crumble topping and clottedcream
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& y: L4 Y; t8 f0 S+ f& k- p5.39.217.76公仔箱論壇: ^: h0 A- P& q7 s
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7 P$ Z( t& p. R/ l公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇0 o7 W* g4 Q' J4 Z7 U l- _. V
·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。5 f# Y* m$ `$ l+ ^4 Z. I* f5 Z
1 lemon, juice only5.39.217.76; g' D$ m6 Z* n5 x
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: \$ @3 w Q5 l0 h& F( g. 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。2tbsp kirsch
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3 m; y, b9 u K! w+ @5 W公仔箱論壇2tbsp cornflourtvb now,tvbnow,bttvb- J: a( {. f+ E2 j9 g
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3 `' I, E4 @& K+ {% L0 ~; eTVBNOW 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。10free-range egg whitestvb now,tvbnow,bttvb6 C) k3 T0 C) S: Q
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" U% e* n4 L8 P- e! m85g/3ozcaster 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。# {7 \7 B5 u% @9 f1 N
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$ ~& ^* C! c/ |0 O6 A1 Y- a5.39.217.76225g/8ozclotted cream% N+ a% _' E9 x' v7 Z- i$ W( E
For the crumble topping
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1tbsp chopped pistachios公仔箱論壇/ ^! I* Y( J: g! Y! w v
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1tbsp nibbed almonds公仔箱論壇- j' X! M8 {, C* ^/ M
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% j @4 v. q3 l$ Q. ITVBNOW 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。1tbsp demerara sugar5.39.217.767 t/ e1 h% t( l; S6 N$ D; O6 U- q
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1tbsp rolled oats5.39.217.76* \( @2 ]' D& { g" k2 U
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1tbsp desiccated coconut公仔箱論壇; y/ j! {- a0 K% e$ l4 b* L7 Y
Preparation methodTVBNOW 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。" x D6 S9 h6 V9 o V
- 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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