Strawberry soufflé with crumble topping and clottedcream
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" f) C) q% q" C! {6 `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。
$ ~6 F+ K! l* y9 N9 }- a+ w9 I( U公仔箱論壇
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5 A' ]7 C- x, [, K; bMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. U! z9 k* A! q W7 F( _+ S6 B. g3 zIngredients
; G, B; k. M9 m9 e+ b公仔箱論壇For the soufflé, p% f9 Q9 l. q7 O2 g
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb7 J D! E+ i4 V6 n: ?
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# k0 [ y3 k. n( R4tbspdemerara sugar! C& c( `6 ]2 `, ]. Y6 B
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0 V5 d7 `+ A' d ^ Ztvb now,tvbnow,bttvb1 lemon, juice only
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A, R: z# Z& M7 b! e5 y5.39.217.762tbsp kirschTVBNOW 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。+ t9 q6 K6 e/ |4 V% T3 {
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6 O+ F' O8 s& H' p5 @1 f/ J1 ~0 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。2tbsp cornflour5.39.217.76" p; z* r2 B' l$ ]
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10free-range egg whites
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85g/3ozcaster sugar
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1 P$ w$ I& V; Y; b+ {1 S' U3 r225g/8ozclotted cream" q+ D/ O; A- u- l/ n$ d- z
For the crumble topping
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0 H( r+ c& o x( \7 h3 M4 O3 R8 Ctvb now,tvbnow,bttvb·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。8 r/ s8 D; z# e* G; L2 b
1tbsp nibbed almonds
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4 Q M) h' h) T) M# T3 A5 P1tbsp demerara sugar
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! o8 [+ }9 z5 z; H+ O5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut
$ G7 K4 _! j4 z/ x公仔箱論壇Preparation method
& _. v/ K; x, w8 o9 o5 D - 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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公仔箱論壇0 i$ T2 @: Z& X
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發表於 2014-4-9 01:01 AM
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