Strawberry soufflé with crumble topping and clottedcream
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( k) f2 U/ U1 B% Q* k. f公仔箱論壇
& d& O( k3 y# _& b# j0 Wtvb now,tvbnow,bttvb5.39.217.763 ~4 w" i/ U- J" x
 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 g3 m; c( w& ]6 @' y
* Q0 i r0 G3 f; i9 d" m# fMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.6 C) [1 r# k7 Y
Ingredients
! i' d7 G' G8 ^4 _( d' k* `公仔箱論壇For the soufflé
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% F& O$ ~. x5 @; |5 F5 k5.39.217.76600g/1lb5oz strawberries, hulled
) |+ R* V4 \, n1 _( _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。·
) B' I7 N1 i' i( i/ Vtvb now,tvbnow,bttvb4tbspdemerara sugar3 f9 z& e1 a8 d' u" q- w0 T( z
·公仔箱論壇: q' f: [% O0 Q5 u* p% K: u; g. P. {( z
1 lemon, juice only
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1 M$ E* N% O2 {7 }) K$ O2tbsp kirsch5.39.217.76/ X! w- i& a3 }
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2 ~4 V, R3 \+ e$ K" Htvb now,tvbnow,bttvb2tbsp cornflour
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: B( u+ B, H. T; I1 I5.39.217.7610free-range egg whites
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85g/3ozcaster sugar
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D- Z' i5 N7 i# G225g/8ozclotted cream5.39.217.760 W2 w/ s$ p6 d+ e
For the crumble topping
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* ?9 r+ }& H3 M$ T" etvb now,tvbnow,bttvb1tbsp chopped pistachios3 N! O' M1 p6 Q5 u
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4 u: M5 x& j* l4 X/ H5.39.217.761tbsp nibbed almonds公仔箱論壇6 T( Y* `- D% 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。+ i; f) ]) y' ?
1tbsp demerara sugar
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& o# c. }6 O, D1 t" B( U5.39.217.761tbsp rolled oats# Z3 u* d- @0 _
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$ T' Y0 K- d$ M& f7 Q5.39.217.761tbsp desiccated coconut公仔箱論壇1 C6 T( ]4 t, G0 _2 S+ g _' m% D4 V
Preparation method
! l, E; ~- \, E4 L% _tvb now,tvbnow,bttvb - 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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+ {$ E9 d( p4 F5.39.217.76$ P. j) n' C# {+ H Q3 V) S
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發表於 2014-4-9 01:01 AM
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