Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb& ]# S; ^+ t7 E- l1 W* R* Y
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) N7 G- C5 f5 o" I3 F# tTVBNOW 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。) m2 {/ S5 V- w( z
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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。* p3 y, K. [, K U2 F* `
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
, B+ g0 l6 g# z/ p8 Y+ s% W* W$ M- [5.39.217.76Ingredients# Z3 a F* p% O3 L& v
For the soufflé公仔箱論壇# v5 E7 i/ N4 s0 u
·5.39.217.767 v6 ^$ L- U; a1 k
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
4 ^! w* k. _3 ~2 h7 HTVBNOW 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。·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。2 w' ]* y; s1 I% i3 F! f) _
1 lemon, juice only+ U7 m$ l' u( W) R0 V
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2tbsp kirsch7 d! A7 u' [) i. N9 a2 A/ f
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2tbsp cornflour
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4 A Q6 u8 d/ I6 q5 r. u4 W5.39.217.7610free-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。+ K6 i: s) p2 ] Z1 i; ]5 _% ~
·
* C( P/ ~! W; v+ k85g/3ozcaster sugar
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8 E# T m5 G, N5 B/ Z9 s( H) h( CTVBNOW 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。225g/8ozclotted cream
- x8 V/ D) a3 M% @8 b( m j3 Ctvb now,tvbnow,bttvbFor the crumble topping5.39.217.76. R- @2 k2 n" D, y
·5.39.217.761 U1 z8 t6 M- {* H- u5 o
1tbsp chopped pistachios5.39.217.760 b+ p. j- G" j+ B( y8 k6 {
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* Q! y" X2 h$ j+ s6 y1tbsp nibbed almonds
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0 D/ Z9 [8 w& s d5 [+ S1tbsp demerara sugar" F4 X8 H) ? `7 N7 s. m- S
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3 T& @% m; O, S" ?3 l/ d% c% g4 f1tbsp rolled oats
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* Y8 R! o3 L# J: `4 x& ]tvb now,tvbnow,bttvb1tbsp desiccated coconut
$ d/ K+ i Y. Q; N0 p c5.39.217.76Preparation methodtvb now,tvbnow,bttvb2 S9 h( \8 l' J. @! T5 [
- 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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