Strawberry soufflé with crumble topping and clottedcream
d( u2 A5 W- W" z; R6 o1 G5.39.217.76
, G6 q( n! B0 S公仔箱論壇$ C" p6 W+ C" ?* G& U" e+ u5 |+ P* @
{4 W0 g6 P+ z0 f8 m. w3 [6 Z+ _5 E
' O5 b5 R6 J& m/ j4 C/ d: `5.39.217.76
+ `& {: {# z0 T% C# x8 N: @ O1 }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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( H, j) Q# t! f7 n0 q5 g
Ingredients
# C3 N2 v1 I; S" i: P1 |& X% DFor the soufflétvb now,tvbnow,bttvb5 h0 N) t6 c- q: x, g8 X+ n
·; q$ N* F% ]0 p- b- Q7 R$ c
600g/1lb5oz strawberries, hulled
. S( R9 @. X4 _) o8 \·tvb now,tvbnow,bttvb; s. D. K+ @4 d6 o! Q; r# R
4tbspdemerara sugartvb now,tvbnow,bttvb) A- G' h& Y+ [. Q! v6 f& H
·公仔箱論壇9 \& v, C: G' n) B
1 lemon, juice only
/ L4 Y6 c' r0 v L$ Y6 }tvb now,tvbnow,bttvb·
" h" v: A- H5 _ h: R- n7 r2tbsp kirsch公仔箱論壇- M6 O. b7 t9 l Y
·8 ]: }8 C/ K% ~8 n" _; A" b
2tbsp cornflour
5 T {; x" y& k& x- X& ktvb now,tvbnow,bttvb·
- S! a# M) J) v! J6 s5 r) A10free-range egg whites
! x+ n1 d( L, }6 r: U% a ^公仔箱論壇·
4 @& T9 b# w0 j% r3 H3 F5.39.217.7685g/3ozcaster sugar公仔箱論壇* T* x* ^$ X( m3 P3 `+ [. W
·tvb now,tvbnow,bttvb0 p6 T ]4 }% X. F
225g/8ozclotted cream+ A. }% M" N1 t2 ]/ z
For the crumble topping公仔箱論壇3 C- ~# j% V9 }6 D0 R
·tvb now,tvbnow,bttvb3 H7 R A6 M4 c: L0 J2 k3 j. U5 {6 K
1tbsp chopped pistachios5.39.217.76* p/ b- V$ U% m1 G- g$ t% A
·
" Q2 ^ L) f8 d$ b0 K5 P" s1 Rtvb now,tvbnow,bttvb1tbsp nibbed almonds
) m; y& g/ Z. M/ Z. \2 c" S y7 k) v) D公仔箱論壇·3 y6 \# L& T( L+ ~' l
1tbsp demerara sugar
' c T5 N# I" ^; I8 g z% q5.39.217.76·
4 b% [9 ^# X+ r! r) rtvb now,tvbnow,bttvb1tbsp rolled oats
* [% [ I3 y% A y+ m: ]5 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。·
! W7 ~: [7 n5 L( Q& T% r: {+ f4 c6 j1tbsp desiccated coconut
6 D8 W$ L# Z3 g/ a7 z公仔箱論壇Preparation method
6 F( r, d j, x. o9 l2 H2 f! S5 vTVBNOW 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。 - 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.
% D6 s* I5 X/ E2 o$ G* d+ U4 D " f' |) l* F/ o
# {, f6 D% \2 h+ m( [3 L1 ?4 B
0 y+ r6 q1 {2 q; g6 J5 q8 [5.39.217.76 |
發表於 2014-4-9 01:01 AM
| 
