Strawberry soufflé with crumble topping and clottedcream
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" F. T1 }: V T. a5.39.217.76公仔箱論壇2 P- N, I q6 R& H1 h3 U: T
: O! z8 _( W ~+ e- m& YTVBNOW 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。
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/ f! Y, U2 C( n4 x! V" 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 w7 y& i- \4 I P- X/ b3 a. N公仔箱論壇Ingredients
/ H% P$ p3 L% u, }9 r2 KFor the soufflé
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% A2 P, L3 S% @. }# G% f& H* D9 b% [tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
1 K% o0 v8 k7 D, d; d$ MTVBNOW 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。·5.39.217.76# p6 L! M7 s) j2 }/ Y, B
4tbspdemerara sugar
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& Q0 s; L2 f* j4 [1 lemon, juice onlytvb now,tvbnow,bttvb: H3 q; ~" a5 O% Z4 C- X' K
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1 } \1 Y* ^, p% s) H公仔箱論壇2tbsp kirsch& R4 [! p( C; u" |9 P
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* i$ @8 K! ~5 C# C4 C3 n( yTVBNOW 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 cornflour
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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。" k1 s6 B8 s# d- l
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, q% O) n/ S! ?3 e85g/3ozcaster sugar
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8 ?* Q0 X* X+ I: X0 ^8 utvb now,tvbnow,bttvb225g/8ozclotted cream
' [2 B2 Z8 q7 w* ]4 r$ r4 fFor the crumble topping. g; s0 {/ t& s9 a
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1tbsp chopped pistachios/ D5 Y2 E, z. {0 _7 w( R
·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。9 C( s' D( P U2 j
1tbsp nibbed almonds
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3 |0 ? O1 ]6 K6 o: z% ?5.39.217.761tbsp demerara sugar5.39.217.76, Y8 S9 d- N6 M4 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。) b, W5 m5 d2 i4 U, X
1tbsp rolled oats
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8 O1 a. V, N; ]1 m6 p公仔箱論壇1tbsp desiccated coconut
5 e) G& ~9 G' R7 a9 x; q. I1 Jtvb now,tvbnow,bttvbPreparation 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。% V( \. z& L' O! m
- 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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