Strawberry soufflé with crumble topping and clottedcream* |, W( v; _ a! b
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 e& I3 i" D: P! m
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|9 Z& F& x5 o# N: T公仔箱論壇
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% z( a L5 K" ^- G* H% ~& b& M公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb" H, S8 ]6 H0 Q3 t" U
Ingredients
8 J- v( Q( _# L$ {# TFor the soufflé
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8 }* E/ c) H! P! D7 ^- U. K( K9 Rtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
- B; b5 G# M" Y4 h E, U·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。2 y. H3 V4 L9 D' C" X" m
4tbspdemerara sugar公仔箱論壇0 }6 F p# L! W6 b! ^7 f. s6 |
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+ r# f M. K# X' y公仔箱論壇2tbsp kirsch
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) d1 d& R: f5 D0 Y H2 c' _2tbsp cornflourtvb now,tvbnow,bttvb1 N% b7 j' x% Z# o4 P
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10free-range egg whites
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85g/3ozcaster sugar
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* w) r, M, V, i: Ntvb now,tvbnow,bttvb225g/8ozclotted creamtvb now,tvbnow,bttvb8 q/ n L: P/ o8 @
For the crumble topping5.39.217.76' w8 g z, l2 r, Z8 u& W5 j6 r
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! S: x' M; w8 s R+ f& b1 y* U- K1tbsp chopped pistachios
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+ }) e; j4 r- O* V6 @公仔箱論壇1tbsp nibbed almonds6 B% [% F2 K$ W/ T+ g. w
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1tbsp demerara sugartvb now,tvbnow,bttvb$ T) R! q, A( x# k: P3 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。/ w/ l; F" u+ d$ ~; k$ ?; J
1tbsp rolled oats& V+ B' i$ d* b; i
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1tbsp desiccated coconut$ t" W$ L: |+ v0 S7 w9 R2 E2 n' G) r
Preparation method
/ B& t7 ]: {( E0 ETVBNOW 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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- [0 m( ^% Q# \. o; x/ t公仔箱論壇5.39.217.764 T9 z g; ? t3 l6 I0 W
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發表於 2014-4-9 01:01 AM
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