Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。% G9 v3 o4 c9 m4 X- @4 _/ d1 K# G" m) j
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/ R% F2 V- _4 f' t. a- \% R7 h公仔箱論壇 5.39.217.76$ }/ U4 H! L: Y. y( Q
0 L& y0 j# S9 C1 ]9 h公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.761 U9 R! d8 a* ^% B
Ingredients
; |# q/ U4 C' _: yFor the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇4 N6 t: T* r( ~
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4tbspdemerara sugar
3 f9 g0 e/ D3 M1 Y' 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。·
; ?; `& @7 a) s* Q9 J6 k公仔箱論壇1 lemon, juice only5.39.217.76' ~9 G8 B+ v* S Q
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2tbsp kirschtvb now,tvbnow,bttvb( K5 a3 h; J, l' @; Y6 I, x: 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。% ~8 ^) ]' W1 Y- r, g* W
2tbsp cornflour2 ~! X) X) Z/ m! ]; m
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10free-range egg whites5.39.217.76. n Z) v! P/ P0 k3 m E% k- t% e
·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。' X' A7 l# v. I U8 N" b# I x- t" v# i
85g/3ozcaster sugar
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' T ~2 ^" m- c& E5.39.217.76225g/8ozclotted cream公仔箱論壇+ d9 V" X! ~6 h9 J/ @# u
For the crumble topping- Z' \1 _1 f; ?4 B/ L% m# O! S
·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。! v; \- P: Z h+ f: H* k
1tbsp 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。4 A3 E. e. E! Y0 {8 i" h0 x( w
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1tbsp nibbed almondstvb now,tvbnow,bttvb) f( V- e2 u4 \" ^2 ?' H' C
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1tbsp demerara sugar* Y6 Z, O1 g2 k! b& T
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1tbsp rolled oatsTVBNOW 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。7 \! q4 i4 u! x% C
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# V. y _. x( }7 o公仔箱論壇1tbsp desiccated coconut
% z6 c0 [- p* a( c1 ?' MPreparation method
; s8 Z# B% \1 _, ?/ S8 OTVBNOW 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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發表於 2014-4-9 01:01 AM
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