Strawberry soufflé with crumble topping and clottedcream$ @% q5 `, t- I2 e
公仔箱論壇$ T( l7 m# v4 @2 X: O \
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' O- C0 i7 O4 Y; b$ L a- F/ H% S公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé. s) e; J/ Z) g u- o! J) T& P3 i7 G
IngredientsTVBNOW 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 \# Y6 z% Y7 B: [5 N
For the soufflé( E+ t2 g+ ]% C: g( h& l
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600g/1lb5oz strawberries, hulled2 v* w/ ?; A! ?: k7 _0 r
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4tbspdemerara sugar
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1 lemon, juice only
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) P" |: P8 d3 r' r8 R* B) i$ W6 N5 |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。2tbsp kirschtvb now,tvbnow,bttvb. `& W* S/ ^/ ^1 H! m
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* G1 e$ j; n K8 H2tbsp cornflour; |$ }: P! S% f3 d
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: D- }' e T. U) j6 |, r' P10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇' w: G. j$ Z4 b% l. u9 @
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0 Q& }/ D4 w% p2 w/ u* A公仔箱論壇225g/8ozclotted cream
2 N* c; f# X! g) x5 X. a- vTVBNOW 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。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。( y( l9 j! I0 Z4 i0 O! p7 D
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! k7 c: @- t/ @1 I" x2 d1tbsp chopped pistachios公仔箱論壇& e6 Y, {0 U9 [4 a$ \" _
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1tbsp nibbed almonds5 x7 _! A1 b. n/ x. j6 l# Q
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1tbsp demerara sugar
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- |, s+ E7 V1 B3 v* X1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76) u' e% O. ^/ Q K* i' x
Preparation method: @2 ^/ \' J8 P- B
- 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.
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。' n3 _& Q2 E! K4 [9 V4 b2 x7 u! u
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3 |+ \9 C: C4 O2 A$ M0 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。
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發表於 2014-4-9 01:01 AM
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