Strawberry soufflé with crumble topping and clottedcream2 R( B7 L! v, Z4 e5 q4 ^
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7 N. S/ n* _! {+ oTVBNOW 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& ?% }; j2 `( I2 v
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。$ P' ?7 J Q: O* Z- g
Ingredients
1 }8 H3 T1 E% q4 b ATVBNOW 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 soufflétvb now,tvbnow,bttvb; X* F: T& Q) y/ w6 @
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600g/1lb5oz strawberries, hulled
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: E1 [1 {( F( O+ W' ^4tbspdemerara sugar5.39.217.76' Z# }0 ^0 O% n" f" h& k4 b5 T) s
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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。- Y3 w3 k1 @; i3 I
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2tbsp kirsch5.39.217.76) h6 t7 B0 z% r( ~
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! Q9 L& ^5 ?/ |6 D+ |4 _9 U公仔箱論壇2tbsp cornflourtvb now,tvbnow,bttvb$ Q% V+ y5 E- K0 ~3 g0 M, N
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10free-range egg whites
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5 x) S. G% z: M/ r2 ttvb now,tvbnow,bttvb85g/3ozcaster sugar6 r3 b5 V8 \* _2 s" v4 L3 M
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# u/ M+ [" [% I# y4 g! \% i$ }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。225g/8ozclotted cream/ L, }0 [* O. @9 U6 I/ G" J
For the crumble topping, b( r! o! @1 r
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1tbsp chopped pistachiosTVBNOW 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 t. b j* q7 H" i7 h p
·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。! e2 L1 C9 M, P d' ]# ]: N3 [
1tbsp nibbed almondstvb now,tvbnow,bttvb# L% N6 P5 g; l2 u) I, e
·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。4 P& b; }2 `! U o" u
1tbsp demerara sugar
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. M! r% Z$ S) O1tbsp rolled oats
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- C# X9 {/ i4 X* n2 E$ g! R+ L2 g- Z1tbsp desiccated coconuttvb now,tvbnow,bttvb' f0 z- M. }8 N5 ~# K' p
Preparation method& `2 a& l Y8 Q0 {! @
- 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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