Strawberry soufflé with crumble topping and clottedcream
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" m8 R. T0 S, r# ^7 hTVBNOW 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8 p% c7 L% n; F$ e
5.39.217.760 J$ W: v# V. T' C5 b! H! `+ ^
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6 p7 B' F" O2 _/ ?; Ptvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 T; N7 I+ |) n" I% `/ k5.39.217.76Ingredients
6 r# g( k7 Z8 w公仔箱論壇For the soufflé* ?) `: X* r0 |& Z2 ?3 W* D; {
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: n9 L( H" A0 J, [# Q1 `tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
B* p; U- ]1 O5 v$ S* s* gTVBNOW 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。·/ W& {* y* f: b" _
4tbspdemerara sugar公仔箱論壇 ^2 F8 m( J, s. i, W4 o
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1 lemon, juice only
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$ ^+ P/ k" M+ ~% T公仔箱論壇2tbsp kirsch
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2tbsp cornflourTVBNOW 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。% f! m0 G+ o9 S3 Q
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) F: r- C; u: J5 S5.39.217.7610free-range egg whites
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8 r+ w% u* ^& V; v4 c- C85g/3ozcaster sugarTVBNOW 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。+ y- p8 t1 `, q8 |- O \0 T* Q
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225g/8ozclotted cream
! f, j6 a1 d' M7 w8 e B/ Y5.39.217.76For the crumble topping M; A0 b) |2 ~# j( c) ?( D7 G
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, q% b% A' E" Y9 \公仔箱論壇1tbsp chopped pistachiostvb now,tvbnow,bttvb/ f7 x/ f3 c& u F5 d- y" J
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1tbsp nibbed almonds
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" u ]) X) E0 |% ^/ z& `& C1 y5.39.217.761tbsp demerara sugar2 F5 X' p' d5 U, M l( _4 N, _% m! v- S) v4 e
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# ~2 u+ ]7 u5 q6 I# }5.39.217.761tbsp rolled oats
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8 D0 ^" s/ O, y1tbsp desiccated coconut8 F* m$ ?, Z, G
Preparation methodTVBNOW 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' F, t$ d0 X
- 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.
公仔箱論壇0 ?, S% s/ q& v( G, @6 u! P5 \ j
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發表於 2014-4-9 01:01 AM
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