Strawberry soufflé with crumble topping and clottedcream
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3 J) i$ |1 k- g3 P! W5 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。- E* M" s! S0 W" T3 I
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/ x- H: U) h- {Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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# R+ y Q( q, a- p7 o! b- A. }公仔箱論壇For the soufflé
8 G |3 _: ] p. ^2 n s! P# gtvb now,tvbnow,bttvb·公仔箱論壇3 k, O6 @( R- b3 ?) F' I$ }, t% }
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb1 g) F: A3 G# Y4 e" T
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3 B" P# A* G+ u a: n# O: t, p$ w+ B1 lemon, juice only; {9 T. H2 s9 q- T0 F
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" E& N8 M* E4 z& \6 n. C ]$ }- ]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。9 o1 Q' |1 m; A! w; j* O6 B9 s$ t/ x, Y: I
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2tbsp cornflour0 [- z, Q% w8 G% u$ ?' q- ^: a
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10free-range egg whites
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85g/3ozcaster sugar9 l6 Q0 g! W0 U0 `
·公仔箱論壇$ h' B4 f0 S- q" k9 q& Q
225g/8ozclotted cream
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1tbsp chopped pistachios% i' C r0 c1 a# {% E
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+ K( \9 a: d( S9 t2 [* e1 Z1tbsp nibbed almonds
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; K4 Q3 L7 C# b% |0 {* y' mtvb now,tvbnow,bttvb1tbsp demerara sugar
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4 {2 j9 h% P2 y5 R! w7 `! y; _5.39.217.761tbsp rolled oats
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3 J. k: i4 P8 L* ~7 e4 y# G4 I5.39.217.761tbsp 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。% _9 M, N: p9 l8 J6 o
Preparation method
3 C5 ?# V% t$ Z7 d* v, ?) XTVBNOW 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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發表於 2014-4-9 01:01 AM
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