Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。$ s% G8 G# R p
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3 Y1 d# E7 v1 [* w% D公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% U9 `. W7 ]5 t1 VIngredients# c5 y: }8 ^6 E: N
For the soufflé公仔箱論壇# s' j) |5 e! i
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( }4 g: J; b6 e" Z$ ?, Y2 I+ S600g/1lb5oz strawberries, hulled公仔箱論壇+ s; g6 o5 X% r
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9 Q4 S* A D( N/ C% V& B+ l# q4tbspdemerara sugar5.39.217.76! ^* v8 m( L# h. S Q1 H6 a `
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, w7 R9 _( q4 D0 w7 ?) P1 lemon, juice only
- S" S# v! c/ J; l' z8 s% h# BTVBNOW 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。·
- g7 B, k9 b' z7 |2tbsp kirsch
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0 p9 d. {# j+ j' f+ e1 i2tbsp cornflour0 @5 J Y3 t% K- ^
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3 ]# g9 k) A# T: c5.39.217.7610free-range egg whites5.39.217.76. U$ L5 H7 o( g' k$ @: e7 k; }
·5.39.217.76: ]- l# e$ j2 Y" o `: G& o
85g/3ozcaster sugar
8 b( e3 J1 `# YTVBNOW 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% V& F& ]6 |2 m# R0 }' B
225g/8ozclotted cream5.39.217.76; r, J2 k% @! O5 \. A K
For the crumble topping5.39.217.76' c k; [# B* b0 @. W$ D
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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$ Q. z# {2 u$ H" D2 H' a公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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2 K3 r# {# v$ ~; N8 t' h公仔箱論壇1tbsp desiccated coconut
4 d3 M! [% D& M/ ^Preparation method
' Z/ W# c! v) a- F6 X2 otvb now,tvbnow,bttvb - 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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