Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb: K' C# ^! y: R
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tvb now,tvbnow,bttvb6 ?6 X# _6 S( ^2 [0 @
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* K T+ k, `3 B2 k# {) t" X5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.766 J8 I) W0 x5 V) k& r& O. B
Ingredients
& J5 f+ Z7 q0 @) S# s5.39.217.76For the soufflé
* [- C( z3 i. h% D4 l公仔箱論壇·
* |) y* a. V0 g* Q- ctvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledTVBNOW 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。1 b2 Y# m4 Q/ b+ K1 }& z
·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。' p* m+ s, X8 d# d" F5 y3 O
4tbspdemerara sugar; {* U w6 z# s" h7 a+ Q
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1 lemon, juice only& Q$ s _4 [1 I# }
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: l* `( Y6 Q6 Y/ c9 \( ]( W: [公仔箱論壇2tbsp kirsch
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! Z1 Y) C+ S8 d1 ztvb now,tvbnow,bttvb2tbsp cornflourTVBNOW 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 w3 i& G2 Z4 t
·5.39.217.76$ T1 ^' J$ F; v% e1 W
10free-range egg whites5 L3 V" @3 s" T% V% z+ k% {2 x
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85g/3ozcaster sugar5.39.217.76& ^5 @, F6 F# ]: m: _
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2 l% d6 c0 |! ]) w7 [! {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。225g/8ozclotted cream
% h( a, t. ^1 Q2 q% uFor the crumble topping) t! A l( i( J2 E5 V
·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. p( x. K+ H- K
1tbsp chopped pistachios% ?6 t, `; r6 T$ K! w8 ~, g0 g
·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。1 L2 X. F$ o' }6 _$ @$ I4 G
1tbsp nibbed almonds公仔箱論壇2 e: N8 f4 K9 |$ H4 F
·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。; g/ Q2 d V2 b+ X. |" `+ H
1tbsp demerara sugar
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1tbsp rolled oats
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; Y/ z4 [( W: r& H( S' _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。1tbsp desiccated coconut
. l3 m5 R* F& t: rPreparation method
; m' D) ] ?0 D/ h# UTVBNOW 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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5.39.217.768 T+ h2 v6 M- }# `) b' @7 k z
tvb now,tvbnow,bttvb, {# W* `! _7 v& b, S$ G) c
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發表於 2014-4-9 01:01 AM
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