Strawberry soufflé with crumble topping and clottedcream
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$ I% ?. L) M, V+ w/ f) V) ~3 H5.39.217.76
. c! ~6 u0 [' d& h4 H: V% ?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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ i5 u1 ^4 a u- G! C; {Ingredients
: Y4 {$ \8 g: _. X' a3 {For the soufflé
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$ j& k, p* K. x4 [* z$ a600g/1lb5oz strawberries, hulled J; I2 X, `+ z! {1 B5 n
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a- @! M/ X7 P$ F- i* n1 x* @; x7 N1 atvb now,tvbnow,bttvb4tbspdemerara sugar
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% x: z3 z9 [5 b/ R3 @1 t+ X: Y公仔箱論壇1 lemon, juice onlyTVBNOW 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 R0 H' i. K! I% _% n4 j
·tvb now,tvbnow,bttvb4 ]" _4 i0 `8 K- f+ }
2tbsp kirsch
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. ~1 T, }+ L; x$ w- B5.39.217.762tbsp cornflourtvb now,tvbnow,bttvb' L/ @9 m& G2 B, J1 g. T1 I8 x
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10free-range egg whites公仔箱論壇/ X! I7 `4 o1 w- L3 @( w) O
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85g/3ozcaster sugar公仔箱論壇/ ]7 k) B/ O' e& N1 e
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/ W3 ^7 t3 j- R# E0 f' _225g/8ozclotted cream
, l ^9 f& E, k5 ?# D) B$ [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 r6 ]- d8 P% i: L! u: P
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5 g( g. I$ ~# p" P1tbsp chopped pistachios
7 i$ }2 D$ B% U" J$ D, qTVBNOW 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。·
1 v. z+ Q2 [ i5 \6 LTVBNOW 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 nibbed almonds公仔箱論壇! ?9 b/ r: c- s/ I
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1tbsp demerara sugartvb now,tvbnow,bttvb% L( u2 ~# |7 @# I$ R! W, A
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( X- F* a8 y1 J" C5.39.217.761tbsp rolled oats公仔箱論壇# b! k4 f. i: P3 D
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1tbsp desiccated coconuttvb now,tvbnow,bttvb; e4 m& ?7 D& ]8 K, w0 N% `
Preparation methodtvb now,tvbnow,bttvb% W. N# [) o [
- 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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