Strawberry soufflé with crumble topping and clottedcream
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& S4 s6 `. k" a D4 Q% W! u; D公仔箱論壇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。( E$ E/ F5 y2 K( [! x/ t5 F2 o
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76" M* T7 ^ X; Y3 ^ r! L" i& V
Ingredients: i! t( M6 k' T3 M4 z& h4 l; J
For the soufflé" M! ]: m7 p4 U
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4 V0 x8 _! k" B- N5.39.217.76600g/1lb5oz strawberries, hulled9 \: a8 q& Q2 L. L! p
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7 P, o: o: g, {$ `" m; a# W: m7 nTVBNOW 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。4tbspdemerara sugar
. D9 S% e3 k1 kTVBNOW 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。·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。. J% |; Z, P* ~4 h/ K0 F
1 lemon, juice only/ }! T0 ]- `5 e+ ?
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2tbsp kirsch
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" C* r( R' t2 P+ c P. w# y5.39.217.762tbsp cornflour; E1 ^- o0 R* D% l% G. @" N8 `6 X
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1 H, Y2 \9 `) m& k10free-range egg whites公仔箱論壇+ P; F) w- H3 U" l! a& ?% h
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85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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。, P& [4 g ?! S: U" v6 e
For the crumble topping. L% @/ m! t! c9 J
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1tbsp chopped pistachios
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1tbsp nibbed almonds/ v+ n- i$ Z8 a4 r: E) \
·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 Z Q1 y8 [- P' L" e) A( B
1tbsp demerara sugar5.39.217.764 F' A$ w/ }4 t% T
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6 j. n! ^* b# l0 T6 @" |公仔箱論壇1tbsp rolled oats
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9 u) G/ K( e0 |1 }1tbsp desiccated coconut5.39.217.769 {$ B- G2 z& `( M. I) x: {0 j0 f
Preparation method
3 Y" P3 q- i, y- ~5 r- c+ g公仔箱論壇 - 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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