Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb) i8 e! e, c2 G% T) v2 ~! O
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76, G; S$ g! u% E( Q A
Ingredients5.39.217.769 g) u: O) O5 r4 Z/ O3 {
For the soufflé
8 J4 m8 Z: ^) wTVBNOW 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。·' |4 @3 g% }9 w5 f5 O! k: }5 Q
600g/1lb5oz strawberries, hulled
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+ q+ w* P+ D+ B1 c4tbspdemerara sugar
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1 lemon, juice only/ H* I' n: v: a: O
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: U6 g3 l0 q/ J+ K# b+ p) C公仔箱論壇2tbsp kirsch1 }. Y" w0 N! q
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8 G/ l* a) P+ L8 y# K5.39.217.762tbsp cornflour5.39.217.766 o' ] ]) I7 m
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' `5 h4 ]$ h. M) @7 {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
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5 ]4 R/ H D. s, D1 ]3 Q8 h5 x: ~tvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇 ` _6 a7 U2 U2 {$ S$ [/ X
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# Z# ^$ p7 N, O3 J4 K6 V5.39.217.76225g/8ozclotted cream
% y0 D$ w# i+ SFor the crumble topping
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8 S4 a# ^; D. {: 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。1tbsp chopped pistachios
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( y! a# ~# s3 j9 C" S* P5.39.217.761tbsp nibbed almonds
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# { B. ~; |5 [' h1 m* y4 atvb now,tvbnow,bttvb1tbsp demerara sugartvb now,tvbnow,bttvb8 q6 {* p1 g# ]& @1 [
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7 ?# i; l$ [1 v" o" K! R3 j5.39.217.761tbsp rolled oatsTVBNOW 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。/ |+ z3 t, i4 l) o) T
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1tbsp desiccated coconut
! n6 {. v( {% I/ CPreparation method
1 R! `2 L/ {8 A- W* _ - 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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發表於 2014-4-9 01:01 AM
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