Strawberry soufflé with crumble topping and clottedcream5.39.217.767 t7 U; L5 O4 p6 E5 q
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0 G, t& m8 m: H* e* F; f# J公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb: |: b$ M# h [
Ingredients
) I$ r J" ]4 ]7 t2 T/ Q3 gFor the soufflé
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/ l, B5 F" q1 ^* NTVBNOW 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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb! ?' j) I1 c7 l; [, P) s! D- f6 ~
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2 `: C0 ]: P6 o4 E5.39.217.761 lemon, juice only
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2tbsp kirsch
( u) c5 G: } ^8 j2 x) BTVBNOW 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6 a% M# B d9 J% V
2tbsp cornflourtvb now,tvbnow,bttvb7 s1 O/ D1 n3 {- K7 A
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5 D. R% d; i) ]7 h0 [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。10free-range egg whites公仔箱論壇, h5 O7 ?+ F1 }
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$ `$ H( y( g& v! ?3 G( n6 [5.39.217.7685g/3ozcaster sugar
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+ e. Q. N$ p) V# h2 a7 f公仔箱論壇225g/8ozclotted cream公仔箱論壇 O* S" j$ P; e, p* ~
For the crumble toppingTVBNOW 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 N- C$ ^6 t1 m/ |2 y3 V9 ^* Q
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇5 r8 m, C2 a# S- O
·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 q/ t3 O2 G% s/ F8 c, Z4 `. S
1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇! f: r3 ~2 g; u! G' N
Preparation method
. V/ P# ?/ P, K* K! T% S公仔箱論壇 - 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.
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。# B9 K* v' q% X2 |$ A' N
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發表於 2014-4-9 01:01 AM
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