Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb# ^; i% E, ?2 l+ I7 a0 F. Y" B0 E
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+ o8 T: \) N- d; h* U3 P9 ^( r公仔箱論壇 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。( a0 J( G4 S/ v3 |% ~5 l; k3 v1 ]
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb; P+ ~9 |# v6 S! w
Ingredients
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# K% I- ? ?8 L: v; i5 w5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only/ K0 E( d2 p& |
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇5 z- b5 e! e1 i0 l) |8 O! h5 N5 O
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3 R) t5 ?' a0 ~10free-range egg whites公仔箱論壇3 O- y# a% d3 a7 i" p! ~" R% A- ~
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/ x! I" p3 ^" a* V: W85g/3ozcaster sugartvb now,tvbnow,bttvb4 t( V4 `4 U! a2 j# ]8 g2 M
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225g/8ozclotted cream公仔箱論壇8 s( h7 P4 [1 _1 C( N1 E, V# K+ p
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar4 A0 U3 j. L% x6 [
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. k$ H8 B! x8 D( V! h* C1tbsp 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。5 o, w: X' F) G: F/ N0 D, t, e
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4 p3 v0 g4 B; P& U% ]; Utvb now,tvbnow,bttvb1tbsp desiccated coconut
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- 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* q; y8 o$ \' K: J* J$ c5 l
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 x% r$ E+ r5 G3 F. X
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發表於 2014-4-9 01:01 AM
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