Strawberry soufflé with crumble topping and clottedcream
: A/ n% l& q% R3 j) F5.39.217.76
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4 L' L8 x) q/ c4 G3 P0 n; D4 `' Ktvb now,tvbnow,bttvb公仔箱論壇7 j* d) i+ C8 u# H4 l
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 N$ i8 t4 ~. vtvb now,tvbnow,bttvbIngredients
1 \% ~! Y% l6 B% r P* f# ^% j公仔箱論壇For the soufflé. [" C& W0 M# R. u
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' J1 r+ V' n: C6 K% Z- c600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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- K! ?7 C8 g; Z3 {; K1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb9 L7 R/ A1 g7 T/ |% a" [/ f
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2tbsp cornflourtvb now,tvbnow,bttvb- P o' L# h4 R# J
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% j5 Z$ b. T" @9 `tvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar
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% R6 d" |/ ]/ d Rtvb now,tvbnow,bttvb225g/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。7 ?3 }, X( X- z7 {2 l1 |7 H
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。( M; @$ d, `4 ]3 n- M
·公仔箱論壇' s3 [; b1 X, W! X
1tbsp chopped pistachios
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j3 ]! K" v1 }& M" T公仔箱論壇1tbsp nibbed almonds
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2 w7 {- t6 t9 d1tbsp demerara sugar公仔箱論壇4 N6 ]( ]$ H5 Q8 J( _: T7 }# T9 ?
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& q2 b& y# r' A8 `8 }, q8 t: l& q: f1tbsp rolled oats, P/ O& k8 @0 C1 N/ |9 i( ?
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1tbsp desiccated coconutTVBNOW 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 b# j; _' o" u0 F
Preparation method
. j6 _8 |. K/ 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。 - 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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1 G+ Z/ m# v% C$ DTVBNOW 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。 |
發表於 2014-4-9 01:01 AM
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