Strawberry soufflé with crumble topping and clottedcream
; Z+ G3 J5 v5 P m7 q' P" u- W* s; b
3 p) Q1 k9 |' t6 O" Q+ dtvb now,tvbnow,bttvb
7 D% T& f1 Z, E3 _, k. c. L' d公仔箱論壇公仔箱論壇! Y2 g" Y: R7 c2 M) u, e k9 @
2 Q2 ~6 d- C1 k
! x" @0 \( S8 L( ftvb now,tvbnow,bttvbMakethe 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。. z, E; _+ _2 b! J# e) T* F+ }1 E
Ingredients
* |" M9 S- z* J: v2 ~For the soufflé1 X* i$ n+ B2 @) w4 Y k5 D
·
- N1 u: a+ m$ K4 G d600g/1lb5oz strawberries, hulled公仔箱論壇* a' B( r2 @9 D. B' ^4 ~- d
·
7 X" c v" n# A1 V+ S9 R( [! A4tbspdemerara sugartvb now,tvbnow,bttvb7 b# F) l" d8 ?. J
·" c2 \9 A3 E3 _4 [, ?8 o
1 lemon, juice only
' }& i" p/ D/ W+ y·
$ g9 Y. `! ]2 e- l2 u: ~+ V2tbsp kirsch
; E6 [/ O. l& `5.39.217.76·7 ?7 Y K8 E- W3 _0 f
2tbsp cornflour
5 a* H5 O+ O) e. C/ B·
" W0 @8 S9 ~6 ?9 Q6 r公仔箱論壇10free-range egg whites
1 J- I* F9 j- L6 v) C5.39.217.76·tvb now,tvbnow,bttvb$ g/ e" v1 U( U/ ]
85g/3ozcaster sugar5.39.217.76, I$ E1 ^" K( {- A& i1 J R
·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。: f; ^$ Y3 d" d5 ?1 G9 |8 f, G( K
225g/8ozclotted cream
6 G, |/ U: Z. v3 R7 J* b8 ]# CFor the crumble topping
0 N; e+ e. x( Y0 B1 Z V( D. c公仔箱論壇·
" b* U5 E8 U2 c( ?. x1tbsp chopped pistachios' U# \+ P! C7 e: ]8 m( ], Q9 _
·
7 D" ^: [, S- s* R5 G6 s% q" m0 G1 mtvb now,tvbnow,bttvb1tbsp nibbed almonds
4 K6 ?2 K7 x. A0 |* {8 U5.39.217.76·
" i+ k0 L* ^* }6 O公仔箱論壇1tbsp demerara sugar
3 b5 |! F6 J+ k: J8 ^5.39.217.76·
# ~$ H2 D, E& w8 p' }" l' f. PTVBNOW 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 rolled oatstvb now,tvbnow,bttvb, S. i3 G( z/ y, F2 U
·
$ s0 y9 W* M" x+ E8 ~1tbsp desiccated coconutTVBNOW 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。- A* M; j: z, v! k+ c" t
Preparation method5 a; N7 z) B1 o8 g! X' c7 |; ~0 }
- 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.
) y5 `' U- G$ T/ \tvb now,tvbnow,bttvb
9 j+ G( Q. x7 J3 FTVBNOW 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。tvb now,tvbnow,bttvb: }5 J$ k# [( f# E' g+ N1 D
, r: E( ^4 t; lTVBNOW 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。 |
發表於 2014-4-9 01:01 AM
| 
