Strawberry soufflé with crumble topping and clottedcream
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9 ?+ ~4 d- C& k& ]6 l. T2 y; b3 wtvb now,tvbnow,bttvbTVBNOW 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。. i% ]0 y8 z4 ?7 @3 T _+ @) ~
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) ?2 l5 r% q( ^$ e) `" W% Rtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇. x$ a; J( V8 n w1 ` K: v, U; _! P
Ingredients
& P) z8 Q( ]" B# [# Q4 gTVBNOW 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 souffléTVBNOW 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 r" |$ g# h$ U$ v; Y; X' }
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb/ ?* n3 q8 a. n2 e$ l9 Z9 w
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4tbspdemerara sugar公仔箱論壇! E8 D, K2 U7 p M/ P: [5 j- p
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1 lemon, juice onlyTVBNOW 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。' M$ F6 s- G9 l. `
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1 h1 c$ D4 N6 S- U" e9 _! u公仔箱論壇2tbsp kirsch公仔箱論壇8 k( t2 B% K$ E( _+ ?
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2tbsp cornflour
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10free-range egg whites5.39.217.76 \; g( m! O# W, j6 p
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1 M& f2 K( n, z u6 F/ l3 {tvb now,tvbnow,bttvb85g/3ozcaster sugarTVBNOW 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- x& g2 P% r; [9 t3 O% U' B1 s% s
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9 Z' o$ A6 N2 `3 c$ m5 ]3 S# e. 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。225g/8ozclotted cream
2 W, E% ^2 Y5 A0 V, OFor the crumble topping
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% Y8 r$ i) g. B- h+ u1tbsp chopped pistachiostvb now,tvbnow,bttvb+ Z) x% V6 S/ @, N9 X
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76, ]# k4 m) l. c! @
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& G5 ^/ r; U v6 C( u1tbsp rolled oats" C, M3 I( j7 [9 i/ Q: z
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1tbsp desiccated coconut
- G; q/ l% g: l& {& r5.39.217.76Preparation 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。+ G- r2 Z$ [3 J
- 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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