Strawberry soufflé with crumble topping and clottedcream
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7 J* g/ m5 }' U7 R! e/ y公仔箱論壇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。0 t `9 o3 H4 p, `1 ?; k2 U
' i' p0 `, |: N9 Y/ _$ U- S5.39.217.76
$ @* \- c! d) q9 a Etvb now,tvbnow,bttvb5.39.217.761 ]* o6 t! Y' T( c4 }4 ^ a
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; e6 B8 w, m1 v( Z7 m2 r- h7 v
Ingredients2 N, E+ z; n3 t8 Q6 J
For the soufflé公仔箱論壇; |( E" t; N) o; H. J2 ?- ]4 J8 J
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2 y/ J8 Y, c6 t2 u \7 z. }600g/1lb5oz strawberries, hulled
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" W1 v0 f, X8 R% [4 n; i2 s7 k5.39.217.764tbspdemerara sugar
. ]( A0 x$ O$ q4 b: u4 N公仔箱論壇·
0 c* ^5 \. X) @0 X8 a; Z0 T/ vtvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇7 m" q, g; {+ H2 a1 Y
·tvb now,tvbnow,bttvb6 V+ F& R, k' e* y2 h+ d$ ]
2tbsp kirsch
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% Y' u( q$ K \2tbsp cornflour1 E, H! k0 D8 V) m
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10free-range egg whites公仔箱論壇# M0 r7 v% h7 z w1 M Y! c
·5.39.217.76 C6 D" z5 R3 t0 N
85g/3ozcaster sugartvb now,tvbnow,bttvb- k x6 L7 N9 i6 z
·tvb now,tvbnow,bttvb% n( R c! q; f$ @3 e6 O4 q: ?
225g/8ozclotted cream公仔箱論壇2 o! x0 B: }% q; {$ {' Q
For the crumble topping5.39.217.76& Q( _3 ? ?$ f) k: p& ]) \) i- T
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1tbsp chopped pistachios
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1tbsp nibbed almonds3 G' ~/ V T6 W5 }1 [
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7 X" @( I0 y7 e. t( {8 P- \5.39.217.761tbsp demerara sugar
6 M1 T8 Y, G; Q; ?9 ?5 q2 YTVBNOW 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。·
& D8 n0 s) U [; n9 y) H: Ltvb now,tvbnow,bttvb1tbsp rolled oats5.39.217.76+ c% x9 R7 G4 X( i2 e
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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。5 z' i. N7 J( a6 D" O6 I2 ?
Preparation method
, w( Q( ^8 H8 B8 \& \4 z; W( y5.39.217.76 - 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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