Strawberry soufflé with crumble topping and clottedcream
; m) T. ?& v6 o公仔箱論壇tvb now,tvbnow,bttvb! `/ G8 \& [; B. Z/ z9 Z- R$ M& X
+ Z1 I$ e/ [' j0 v& y$ U' R% }3 A& ~& t* g1 T
5.39.217.769 b0 B& ?8 Z. ^# ^; v
+ i% o0 s) ?! _1 l* [2 W6 R" d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。. k0 L2 z' S, O. k
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76# G' Z) R) @- `9 a. w5 H
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。: l& V5 r- u) Z
For the soufflé
8 `5 P+ p' X( [8 ^5.39.217.76·
+ Z3 A2 d1 I) F7 s0 _tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled [/ N y$ |6 o
·/ N* b4 J8 p; n8 f' K2 a) `
4tbspdemerara sugar
, W0 N2 r3 ?: [$ S! m0 n5.39.217.76·
$ c* j" \. q2 ^3 f1 lemon, juice only, O3 l$ Z9 Y7 B
·
F: W) C% h {+ A* i7 T5.39.217.762tbsp kirsch
0 ^3 r) Y# L2 b( Z# Q5 c9 Q, dtvb now,tvbnow,bttvb·公仔箱論壇 y. b& w# Y d& E
2tbsp cornflour
0 K. G7 U( f! W# k9 }: z5.39.217.76·
% ` q) R( T# E" Q10free-range egg whites
! z! m* a1 h0 |2 ^·公仔箱論壇6 U7 n' ~$ a, d5 Q+ S
85g/3ozcaster sugar
R- T2 T* s" F0 _; a' {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。·5.39.217.76: u0 j% N; w4 Y& T( ?" m
225g/8ozclotted cream公仔箱論壇: d! \4 t, B2 u0 `+ m8 d
For the crumble topping
/ N& r* O4 X( D# B5.39.217.76·5.39.217.76! ~' G0 K: s8 k
1tbsp chopped pistachios公仔箱論壇3 x/ d( D& E1 K& l; A
·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。 s4 T( F! m$ P. _, M! {( s# n
1tbsp nibbed almonds; ^/ I1 v5 J5 `3 e
· s9 M6 I' K' {' ]
1tbsp demerara sugar公仔箱論壇: H1 m8 S/ a0 t, f3 D0 e' e6 o
·
% x w$ A! ?3 P0 o7 atvb now,tvbnow,bttvb1tbsp rolled oats公仔箱論壇7 n; m# O f) m: b6 u" D* `+ I& c) {
·
' l; G' |% S( `% ]5.39.217.761tbsp 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。 L4 G( F+ T' ?" y
Preparation method! i: k: s h. P/ u5 I5 P
- 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.
3 j" t4 G% S' t" U7 ?+ t6 DTVBNOW 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。 公仔箱論壇9 J$ R; {$ Q# M' T; l
" M: z- ?& O, ]
" ^2 D+ B8 N& D" }5 [ E' B) V |
發表於 2014-4-9 01:01 AM
| 
