Strawberry soufflé with crumble topping and clottedcream公仔箱論壇7 y6 E& b" h5 ?+ y; B/ \
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76/ U% h( q5 N( X1 @8 l2 J5 Y
Ingredients
0 \0 P& }: v1 v7 J! h5 ]" u5.39.217.76For the soufflé
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9 c( \ [# I& v; _1 F7 F" }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。600g/1lb5oz strawberries, hulled5.39.217.766 H/ ]# O6 k/ M5 f- ]' ]8 g
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$ |# C4 `7 u) N7 R7 X0 bTVBNOW 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) u- C3 X& m$ e5 E! t" ^
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4 K$ ?7 s$ `3 Q5 u+ L1 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。0 q7 V% n, o6 n E* g/ H E
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8 u% A V' R- v+ q i8 [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 kirschTVBNOW 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。 W0 P3 Q. d1 F" O" \- \3 P
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9 m3 a& \$ t& Z+ C# u; ?" s. K2tbsp cornflour. F5 {( C, l* f. C
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" ?3 M0 }; F9 p# j9 Y公仔箱論壇10free-range egg whites3 s+ p% R' E* ]' W+ @2 q# @
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85g/3ozcaster sugar
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4 o2 f5 q8 }, g5 r. _公仔箱論壇225g/8ozclotted cream5 s" e6 @ u- _" T
For the crumble topping5.39.217.76 [1 l* W0 \+ S h, e2 w
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& J2 S$ u+ `2 x2 otvb now,tvbnow,bttvb1tbsp chopped pistachios
/ d' t, B' t1 R+ \" z; H' }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。· {1 @+ Q: v$ P3 F' |
1tbsp nibbed almondstvb now,tvbnow,bttvb% b9 E' y3 I# n7 p! H# Z$ b( W
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8 z4 h: B+ K6 N# W" G: yTVBNOW 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 demerara sugar. a& s# a F' Y9 K
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4 i3 r: R6 D# X) s- f7 W! _5 V5.39.217.761tbsp rolled oats公仔箱論壇7 y O( \' w: T8 q. J: ~; j
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1tbsp desiccated coconut0 G- O1 s" Z! x0 l
Preparation method/ `5 v1 F' M0 R1 S5 s: z/ n0 L- [. A
- 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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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。; ~$ p: I& R- q" |1 _. V
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發表於 2014-4-9 01:01 AM
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