Strawberry soufflé with crumble topping and clottedcream
7 n4 G% r& p, j# o& ]0 f公仔箱論壇
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! c( _! K0 E+ xtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇! f$ r0 X) Y* f4 C
IngredientsTVBNOW 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。% j4 l: ^5 c( I4 d$ U0 e4 K2 C
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。% @, I, z. G8 S
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2 j& r5 G* Y# n5 |6 c5 e4 M# o5.39.217.76600g/1lb5oz strawberries, hulled公仔箱論壇1 p! {- l* h; D N- g
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4tbspdemerara sugar
8 D- ?6 [2 ~7 c$ @8 W! w7 H8 o& k·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。3 |8 o/ S7 y% I$ V% K) h3 ]- b! z! u
1 lemon, juice onlytvb now,tvbnow,bttvb; c' N1 [& c) k t4 h
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2tbsp kirsch1 ~! p, ^1 s. Z9 u2 ^; l' S7 d" s
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: \$ e+ m i; l/ p) Z( ]7 R* ^4 L2tbsp cornflour
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: e3 ^: g0 P/ T# c8 D10free-range egg whites
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85g/3ozcaster sugar5.39.217.763 b, `+ W' i7 Q
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225g/8ozclotted creamtvb now,tvbnow,bttvb( z3 h' ~5 O- C+ v# m
For the crumble topping
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5 `' _' w0 J/ P8 v4 L. s. j' X% L1tbsp chopped pistachios: k' K$ F$ @! g9 R6 S, ~* Y* {4 t
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1tbsp nibbed almonds
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7 g+ S; R6 _) U l$ [5 Z+ R1tbsp demerara sugar
3 b1 i. o7 b ^1 ~; J8 V& zTVBNOW 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。·公仔箱論壇 I) r7 y. O5 [4 W# B
1tbsp rolled oats
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1tbsp desiccated coconut
- f8 N$ O" h$ w% f/ E' Q5.39.217.76Preparation method
' p3 s k' K' 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。 - 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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5.39.217.76 V3 B6 a6 M" m4 a
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。7 c0 e% n: x" F% L+ }
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發表於 2014-4-9 01:01 AM
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