Strawberry soufflé with crumble topping and clottedcream; ^+ C- G2 d6 w9 E" @$ _& v
5 z0 R4 r, X1 pTVBNOW 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。5.39.217.763 R) |* u5 _5 E }# w5 q
公仔箱論壇- q" w* E: m% }' m
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。; s: B4 I1 O* A5 G% a
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* v2 V/ U. G0 DMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 d% l* X6 \2 J5 \5.39.217.76Ingredientstvb now,tvbnow,bttvb' b1 W! U0 Z# ^& Z. s* y- K
For the soufflé
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, e3 m3 h* M7 y0 O% q0 ?- k4 Gtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled o( Y4 v; Q: g" Z7 d1 u
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4tbspdemerara sugar
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1 lemon, juice only
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, J& o0 J! _ o$ |5 P6 P2tbsp kirsch8 ]8 u% \7 I3 i) Z+ @
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2tbsp cornflour
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5 D7 q5 M1 O7 u6 n4 jTVBNOW 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 whitesTVBNOW 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 s) @) D( Q) y) K" x
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85g/3ozcaster sugar
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' c8 y" a! P1 k$ T5 S. t- Z5.39.217.76225g/8ozclotted cream
9 b- M) U4 r8 h9 ~+ _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。For the crumble topping
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1tbsp chopped pistachios公仔箱論壇" i9 i1 G' ?* k) `# _6 |: \4 O* L$ `# B3 s
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1tbsp nibbed almonds
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1 c) B2 g5 {5 _% w4 o: WTVBNOW 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 sugar
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1tbsp rolled oatsTVBNOW 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 s" M! h" C: U& Q2 `$ E' b
·5.39.217.76# | r1 y+ d/ X3 c+ S" H
1tbsp desiccated coconut
# x% i+ `+ ?5 \3 L7 etvb now,tvbnow,bttvbPreparation method
. ^: I: o6 z% L' o- h4 O2 q; \/ J公仔箱論壇 - 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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