Strawberry soufflé with crumble topping and clottedcream5.39.217.76, M p! v8 P9 E" m+ e9 i4 V: X
公仔箱論壇: R! e9 p/ g* l2 F, A5 p: ~( {1 |
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* m& \) b$ i9 jTVBNOW 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。4 B/ {3 `) B/ o2 r9 o
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- a5 t$ j \8 y9 O/ l# o8 mMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 _+ k# m$ m9 z ^6 Q& P! g公仔箱論壇Ingredients
0 a# x3 Y2 O, X; ^: x公仔箱論壇For the soufflétvb now,tvbnow,bttvb6 a0 i5 g" E! B' j9 H5 s' B# Q% k4 K
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1 V7 o8 p# z5 Jtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled! {- U) P4 Q0 }* V. r
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4tbspdemerara sugar" P) c" u( P3 k4 ^7 z
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1 C9 M5 x& J4 |2 @( H. x! W- ^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 lemon, juice only
& ] M. a5 S$ DTVBNOW 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。·6 {6 ^$ Y8 J7 |: L$ {/ Q
2tbsp kirsch
- s9 O$ g6 |/ P% C5.39.217.76·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。 s# d, O% S8 _7 {' {
2tbsp cornflour. ~) B$ X# p2 z" [2 f, ?& V" ]" ]- E
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6 F }; ?! r/ g( x公仔箱論壇10free-range egg whites
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& Y, J2 k, I" h5 z85g/3ozcaster sugar
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225g/8ozclotted cream* L. c+ \; Q w7 F: m7 X
For the crumble topping
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1tbsp chopped pistachiosTVBNOW 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 S0 z# d/ O/ t+ D" w
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# c" p H! x( ]0 @- `2 m公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara 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。+ n( z" E. I, z4 S8 l
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1tbsp rolled oats
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, h. J$ L4 G- h4 A8 ?公仔箱論壇1tbsp desiccated coconut
2 W2 _* c7 q t+ NTVBNOW 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。Preparation method
+ ~( {* |& {! N9 G, D" r - 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.
, K; {* o" d& L1 ntvb 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。4 {/ j- n. k# T
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發表於 2014-4-9 01:01 AM
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