Strawberry soufflé with crumble topping and clottedcream公仔箱論壇' e8 ]! b' {6 b8 t+ \ ]' q
公仔箱論壇( @+ o: m& N: p; N. w% h1 V
8 Z+ _- q" X. }. N) m4 i公仔箱論壇5.39.217.763 P& c* I K6 _1 y* Z
) Q+ R/ @: D# ~) q
# g+ Z, C6 y1 {" S2 U) ]) U" _公仔箱論壇
. F! C. m, y) u2 sMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76 m3 r2 @% \0 V# _; a& A
Ingredients
8 w. i' Z' D4 RFor the soufflé
. d, F/ ~& q7 e5.39.217.76·
: X" `1 t8 S# D: 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。600g/1lb5oz strawberries, hulled
5 @ _5 L4 ^# r; B) ~2 K8 x+ y" u·9 S" O6 H1 |1 C( t; V
4tbspdemerara sugar5.39.217.767 k; G# _9 V. T a, l7 J( G6 k% e p' I
·
! x p; v% l0 _$ o5 X, V1 lemon, juice only1 b V2 ?/ g( _% d1 `$ F
·
1 [0 e" P5 S- o; ]公仔箱論壇2tbsp kirsch
# i* v) K. u! p5 t5.39.217.76·0 H6 t7 `; Z( \
2tbsp cornflour
6 l( q) `% f; j: G+ E3 P) F" b·& ]4 {; Q* f" H
10free-range egg whites
+ ]5 D8 l6 g$ t: n' R) _5.39.217.76·
* |- o4 W- F" ] j& L8 O1 _公仔箱論壇85g/3ozcaster sugar5.39.217.760 i! b$ W5 I5 E
·
V: {8 p* S1 _3 M6 M7 U2 STVBNOW 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
+ c7 m( U/ f) i9 K4 U! c# M; kFor the crumble topping5.39.217.76- Q" ?0 E. j1 i/ a5 d4 T
·5.39.217.76+ V, ^8 P' I# k8 {
1tbsp chopped pistachios
* r1 ]: ?# T" A7 {# 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。·
# Y) F( M0 b9 ~8 b公仔箱論壇1tbsp nibbed almonds5.39.217.76: G/ R% Z+ R2 s: P1 W
·公仔箱論壇# b6 s; ~2 q2 R1 @+ u$ u
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。9 e6 k* r0 p5 w6 X
·
x7 n3 q# i# K7 n! r5.39.217.761tbsp rolled oatstvb now,tvbnow,bttvb/ B/ M' J0 P* V
·8 A$ U) O0 o/ X* ?# k) ]
1tbsp desiccated coconut) v4 t+ c8 s) e7 Y4 e3 m/ t( v
Preparation method公仔箱論壇9 }- r+ I$ U! [7 a- }! 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.
/ k5 v. k6 _8 D4 C7 q
) x6 l( x1 c: R7 {公仔箱論壇
4 ?- G' j4 W8 b2 ?
$ ?' J& ]3 D( h5 h% ]3 Y, Y |
發表於 2014-4-9 01:01 AM
| 
