Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb5 l' y; c. f+ |3 O
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ _/ p0 a) l* h+ I6 c- OIngredientsTVBNOW 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. E7 G- J* {' s# Z
For the soufflé
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* A$ p# b$ S; ?% e/ h# C公仔箱論壇600g/1lb5oz strawberries, hulled
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7 I. C3 p+ b# i. a2 Vtvb now,tvbnow,bttvb4tbspdemerara sugar- a0 w) i6 G! [' S4 E
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9 u6 `1 a/ ^5 Z7 w% r& Z* y公仔箱論壇1 lemon, juice only公仔箱論壇9 u; d, `) J2 `, R6 o- E
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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 V+ a* X9 k' n7 T
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85g/3ozcaster sugar
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5 t0 O' ?: V9 W' ^: kTVBNOW 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
# n4 k$ J- g# ~/ N% oFor the crumble topping
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2 J9 {. A! c' n) [1tbsp chopped pistachios5.39.217.76: _ L7 d1 \7 W* k% Q, A$ k/ _- l
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) k, l! j1 R' \/ L1tbsp 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。/ E, I/ z7 b' X# k
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: i D. `! j* S1tbsp demerara sugar
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·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/ B3 c& O# Y! w7 j4 L
1tbsp desiccated coconutTVBNOW 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。. @" M9 h) V* w( j
Preparation method
- v! |4 i1 D$ y& t: U8 WTVBNOW 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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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。6 y) l) r; p* V! B1 `# H1 o7 b9 t
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發表於 2014-4-9 01:01 AM
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