Strawberry soufflé with crumble topping and clottedcream. t7 i ]2 t' D" b
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7 E4 g6 X. c/ y2 T2 f u公仔箱論壇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。4 P) @4 w. q/ B. G+ b$ s7 P1 T
IngredientsTVBNOW 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。& Q: [: X1 l$ z* e- s
For the soufflé
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# y( n+ Z" M5 V5 \# C' Y: ^. P Q600g/1lb5oz strawberries, hulled公仔箱論壇 n1 K% D. n8 J3 r. s) ~( y0 S" H
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8 R2 R- g+ ]/ c3 _7 G& c' x/ 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。4tbspdemerara sugar
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' y7 |# N2 _* L3 n2tbsp kirsch公仔箱論壇1 j: Y: R1 q/ R* G+ x/ d; I
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10free-range egg whites. {0 Y! f* I" n4 y9 L
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i3 k; r9 m- e: A' U6 I公仔箱論壇85g/3ozcaster sugar- ?9 L8 b& P/ X: d$ L; Y
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225g/8ozclotted cream
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* ?3 n. V; F: O8 F5.39.217.761tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp rolled oatstvb now,tvbnow,bttvb$ d; f/ z* c% y# z
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1tbsp desiccated coconut公仔箱論壇3 _2 {5 _3 k9 g6 ]' h/ j
Preparation method( |/ ^8 [, Y. T) M/ P3 x, g
- 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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