Strawberry soufflé with crumble topping and clottedcream公仔箱論壇. A: }& @& P$ J
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7 |& ^; ?8 w, _( V, v公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76, H8 Q- Y, u$ k4 B" T" L$ X% G
Ingredients3 G* M. S+ M0 W* X# ?! v
For the souffléTVBNOW 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 J- P5 H* A+ `0 s$ n9 M: y
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600g/1lb5oz strawberries, hulled公仔箱論壇) T& L! R5 d. }2 A$ X, k4 E) w
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3 u: u6 H. X; t. j7 W8 g9 t/ j, ^tvb now,tvbnow,bttvb4tbspdemerara sugartvb now,tvbnow,bttvb: V K& d$ y6 M) T! D$ R
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e7 S8 m% D6 I+ E& C- C1 lemon, juice only+ F" ?/ g g1 V# S2 h, Y4 G
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2tbsp kirsch
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2tbsp cornflour) B# e8 p' Q" a! f
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+ g" C& G' `6 Z2 G# _/ ~10free-range egg whites" n, I0 Y- ]" ^) M) M: I
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' U# v/ M2 l# y; t& A85g/3ozcaster sugar
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+ |# C. F& @' a1 y公仔箱論壇225g/8ozclotted cream
: }9 [5 y+ [: c! vFor the crumble topping, I" t3 \- `9 j- j/ j
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) i+ A6 h- A. @- j6 g3 c$ g6 q1tbsp chopped pistachiosTVBNOW 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。/ }/ O0 x( }9 r; Q7 ~3 n
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- Q: h. y* r# X+ i1tbsp nibbed almonds1 h9 r$ e \! v* t/ }$ ]# g
·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。- s2 Z( i2 x4 h! g& G! {
1tbsp demerara sugar公仔箱論壇" e) L+ f; _0 a2 p% W+ W
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; ?. x4 p/ ~' @% o公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut
9 A5 ^+ i$ |2 }tvb now,tvbnow,bttvbPreparation method
" B2 W$ I$ n; C: I* {% T - 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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