Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb7 A% @) h0 b& `
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公仔箱論壇 g8 l5 r( K# k; N- d0 }
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$ B; t2 i$ \" S6 X" ?! [% U公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5 P7 @" Z4 `- ~/ g$ H5 D
Ingredients
4 A, B8 Z+ f0 q' P: m$ c( V* Q2 HFor the soufflé
% k- x! l( C* M2 V; X- ^: v公仔箱論壇·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。" B$ ^5 D0 d! }, Z
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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5 I B; u' D0 k: L' iTVBNOW 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。2tbsp kirsch$ g! t! i; Y( c8 A* u
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, d1 l8 b. O E! S' K9 M# r5.39.217.762tbsp cornflourtvb now,tvbnow,bttvb6 ~. Y! {6 J! ?; L
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- n0 e6 i* r& J- z) d: r T( L5 c% ? T10free-range egg whites
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85g/3ozcaster sugarTVBNOW 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 W( ` j7 ^- @* Z9 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。 [/ o+ ~! Z8 f3 G
225g/8ozclotted creamTVBNOW 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。5 `( N$ b( \% \" E/ b6 M% n6 e
For the crumble topping公仔箱論壇7 b" A- l/ B' F! V$ \3 a4 B) ]
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2 `) E1 X* { r% e+ i6 Z9 H5.39.217.761tbsp chopped pistachios
. m( ^" V. w2 b3 o% d0 A. Mtvb now,tvbnow,bttvb·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。/ ~% I0 R2 |; }4 A* q4 \9 }7 y/ A* y
1tbsp nibbed almonds
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6 W4 i$ P! k/ ]- |% ?4 b# {5 r公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats5.39.217.76# t! L ?, x5 v) s8 a4 J& o
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1tbsp desiccated coconut
. k" M8 k/ y1 G- k- d0 c* q; C% ]Preparation method$ M2 `. w8 { F H; m
- 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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