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。* y3 P% B# @/ H- G3 W& Y
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+ G! K( J1 T( `- r$ Z* U公仔箱論壇公仔箱論壇1 x8 g6 \' e+ N, k0 M+ p8 q' r
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé./ a8 B; h- x% ^
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。% r% x& ^# ^9 l& V5 V2 R n* x
For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb& G5 k" X3 A% m5 v8 h2 v( ]
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4tbspdemerara sugar5.39.217.76; {+ T+ c: I, j; L: Z
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1 lemon, juice only/ N9 A A- p: x
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# G/ G& y7 b: [6 o# d& C3 O2tbsp kirschtvb now,tvbnow,bttvb4 S( K. \' ^8 Z0 t4 r
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# n& K k; S8 J8 ztvb now,tvbnow,bttvb2tbsp cornflour( o' Z$ |6 }2 m( T: F
·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 x+ k8 S6 Q# C5 |, L
10free-range egg whites
( z! S; o) G$ D: @/ fTVBNOW 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 Q& x6 t6 }- _, m+ R. B2 X5.39.217.7685g/3ozcaster sugar
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+ p% P, Y, B( ~$ @; Z; }, S225g/8ozclotted cream
2 `& Y# b- q2 TFor the crumble topping
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- A/ A# I) t" B' g) B1tbsp chopped pistachios5.39.217.763 ^# k9 e' Y; h$ v& [! R
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; {" ~+ ~9 ?) p) ]tvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar# e% K8 [* N6 z: S) n3 o, n% H1 a
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, N4 H+ U& V2 ]' L1tbsp rolled oats5.39.217.76- k; W0 [1 _& g1 y) b8 j
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, q* W* m" v/ G% r- y! l3 K& \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。1tbsp desiccated coconut
5 U. N D9 l% }: C6 W0 w6 U5.39.217.76Preparation methodtvb now,tvbnow,bttvb$ W! b# N& R% s, F9 ^, U& d
- 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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% R5 V* ?( {6 z8 Jtvb now,tvbnow,bttvb公仔箱論壇1 C% r: f* B) f" O
' X1 {: E' c& X8 B6 p! v* p9 o4 b% }+ _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。 |
發表於 2014-4-9 01:01 AM
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