Strawberry soufflé with crumble topping and clottedcream# B2 F9 \2 ?, K8 X8 t1 l
公仔箱論壇 ?1 Y& m% {9 N" H5 X1 y) e
tvb now,tvbnow,bttvb- a0 R5 v- ]- F- ~, q- ^1 K! I
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C/ w! _2 E* L' I- U: S) W) 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。 5.39.217.763 S2 o w3 a5 C6 Z& {
, z: A+ f- g( A% J, |公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 J9 Q0 N0 n6 i& LIngredients
7 t" u8 X( a! {( {" qTVBNOW 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。For the soufflé
! t: g) c4 ~& d% d" lTVBNOW 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。·tvb now,tvbnow,bttvb$ n% h9 [4 B$ h
600g/1lb5oz strawberries, hulled! J2 y5 s+ U/ d j( n0 t8 v
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4tbspdemerara sugar: z" i* V. }' X3 N0 G0 H
·
6 w1 g1 j3 s; r% s$ A- G0 QTVBNOW 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 lemon, juice only
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: ~4 [* G6 V5 ?5.39.217.762tbsp kirsch
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2tbsp cornflour
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10free-range egg whites# _1 k1 }+ x3 t0 m
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85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇' @1 }. w+ j, q* {- d4 {
For the crumble topping
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. K9 ^, } m- [, B+ V1tbsp chopped pistachios公仔箱論壇! ?7 x q# u: v6 q6 Y
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1tbsp nibbed almonds
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1tbsp demerara sugar
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V( k0 a! s, M$ n9 D7 I0 i公仔箱論壇1tbsp rolled oats
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* ^$ `: C/ M3 H1tbsp desiccated coconut5.39.217.761 Y* p# j0 z2 m$ u% p" F# k
Preparation method/ L+ Q& B3 u3 u5 T" A- _% x V: m
- 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.
5.39.217.76# f. F* @. Z1 z: x& U* b4 l3 E
( e# c( V# }, h; L4 n( k公仔箱論壇
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發表於 2014-4-9 01:01 AM
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