Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb0 \! V/ M0 F! s# t' f
$ e8 z; E8 v) V% P8 | V5.39.217.76
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: S7 D. C9 c& E3 T/ [2 i公仔箱論壇 5.39.217.769 B3 C# L4 c. h8 T) ~" P" H
# z1 w+ t+ e/ K% H5 QTVBNOW 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.公仔箱論壇& |. |- k, L9 O9 a3 X
Ingredients
/ Z& f8 W% ?- D: `0 k/ zFor the soufflé, s! s$ v+ |- ]# o: I4 I
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600g/1lb5oz strawberries, hulled
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! ^. z; A8 U& }! ~4tbspdemerara sugar
% X/ ^5 |. [6 r" ftvb now,tvbnow,bttvb·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。) X8 k8 [+ N. {- f- G1 B& E
1 lemon, juice only
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2tbsp kirschTVBNOW 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 B5 K1 e3 Q& B/ i( L
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( P6 B M: y% Z. ^$ itvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb) c, d9 A- q4 R: [+ }
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0 G+ B6 z: v6 T3 w6 I. `公仔箱論壇10free-range egg whites
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. a+ A. M. Y4 P9 Q% R) S5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream
, B, j3 R v2 ~* Etvb now,tvbnow,bttvbFor the crumble topping公仔箱論壇3 i8 w- g. @! @) `, d
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1tbsp chopped pistachios
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1 }: }0 W! k$ i7 x+ h1tbsp nibbed almondstvb now,tvbnow,bttvb; S2 V1 u. Z3 D/ Z
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- j0 L1 Q7 e$ D, Htvb now,tvbnow,bttvb1tbsp demerara 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。( E; p. C# d4 @, B n1 d5 M, @
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1tbsp rolled oats
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0 }0 n7 c; b6 WTVBNOW 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。1tbsp desiccated coconut! E: E+ p' Q' i5 l$ P
Preparation method
4 C2 z/ d4 \7 S8 t3 Q% d8 E8 ] - 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 } I# z; E( w. C2 K; k3 rTVBNOW 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。6 V S& N2 z/ d1 D7 h/ i
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發表於 2014-4-9 01:01 AM
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