Strawberry soufflé with crumble topping and clottedcream
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( H5 v* g8 U" aTVBNOW 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。公仔箱論壇2 k0 f" u) Z. ]2 l$ b
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Makethe 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。 ?7 q' l5 F/ O) Y; z' s* C
Ingredients
& l/ q0 r- ~$ c7 L9 @( m. _5.39.217.76For the soufflé
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7 l7 W5 \/ h5 K, B. a公仔箱論壇600g/1lb5oz strawberries, hulled
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. g& {" w. h6 C& p5.39.217.764tbspdemerara 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。& H- m3 b7 V& V# I4 R. W
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1 lemon, juice only5.39.217.766 J G" _; [: u) b/ |
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2tbsp kirschtvb now,tvbnow,bttvb% Y6 E4 E2 g8 d) \8 r6 L
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2tbsp cornflour3 }; p8 T4 [' X
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10free-range egg whites5.39.217.76# X& l* T$ c. ?
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85g/3ozcaster sugar
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225g/8ozclotted cream
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, P) V" \0 B% g; OTVBNOW 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 chopped pistachios# X% G! n$ q; ?7 e
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. N) b% R, P* E6 m+ _ p! Xtvb now,tvbnow,bttvb1tbsp nibbed almondsTVBNOW 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。$ w$ g& v7 }7 {7 T) R. ^# ~3 A' L
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1tbsp demerara sugar! ^1 v% Z' ~; U" Z% k. R
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1 b) p- E5 m- [. g5 c# K公仔箱論壇1tbsp rolled oats- \; H2 I6 O }: k( O5 T2 ^
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1tbsp desiccated coconut; t, [7 u0 }' r: S* w
Preparation method
5 F5 ^8 T$ B- V+ CTVBNOW 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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( {6 j1 ?' r' ?& Q# C8 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。 |
發表於 2014-4-9 01:01 AM
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