Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb) @2 W; P6 C& d5 ^$ h$ G
5.39.217.769 i% V) g1 Y7 [, ~
8 F6 _, h) F3 `- E* h. R# g公仔箱論壇
; {0 a% R9 g* o& S6 s0 U3 R% k: u8 b7 B5.39.217.76TVBNOW 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。8 [- a- t1 C& l/ c
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! L. I. n- j% @1 Y2 eTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; A6 K" D3 K/ c& x# \
Ingredientstvb now,tvbnow,bttvb/ G- z5 v) {6 n; b
For the soufflé
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7 ^9 x/ W) ?- B0 h8 K% s600g/1lb5oz strawberries, hulled
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0 c6 ~: V, }# C5 O公仔箱論壇4tbspdemerara sugar4 U0 Z- Z8 l$ M; g
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8 f0 s7 O/ d* _# V公仔箱論壇1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour+ x* V# A& u" E2 f; l" Q( \
·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。0 h7 Y1 r; `5 k L# }
10free-range egg whites5.39.217.76$ l3 D/ K! u, b$ R; Q" y& ]
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% k. ?" V+ j) [7 M5.39.217.7685g/3ozcaster sugar
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4 c! U/ n1 l, h; ?1 L* w8 G1 B" O* Y5.39.217.76225g/8ozclotted cream! N" r% w4 n5 B, o# A/ K) O4 M( C' U
For the crumble topping" _1 s* a; j" X7 K
·公仔箱論壇( d" O5 ~' Y* I$ B9 R; d
1tbsp chopped pistachios
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1tbsp nibbed almonds
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5 r' d7 a3 \* W d: \5.39.217.761tbsp demerara sugar
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1tbsp rolled oats
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9 U3 Z# z r* n6 `: I/ I4 d9 K5.39.217.761tbsp desiccated coconuttvb now,tvbnow,bttvb5 g3 y5 H; G: Q- }3 K
Preparation method
# c& _. ~) h! |9 ~. E* c5.39.217.76 - 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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' _* S( s' P4 D( R# G* B1 J公仔箱論壇
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發表於 2014-4-9 01:01 AM
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