Strawberry soufflé with crumble topping and clottedcream公仔箱論壇6 [1 W+ {9 b( J! |
9 M& ?9 p1 D4 i3 m9 j+ M- ~% vtvb now,tvbnow,bttvb
& G/ U6 P6 }$ j' d7 p9 e+ l* }公仔箱論壇tvb now,tvbnow,bttvb$ |3 ?5 E0 J) v) o. L+ W0 {) w
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- q. e+ [; ]5 H/ ~5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! x. I# Y; Q; g$ b, {
Ingredients
2 W! @# ? J; t9 I, W! DFor the soufflé
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0 ]" h5 t% P. f- ^) V! Rtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb% x. J7 \- y1 S: [# M' q
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4tbspdemerara sugar
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4 |: x; f, u1 v& X( I4 Vtvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇) [3 T: B1 Y1 l% m! j$ p8 w' {; s
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2tbsp kirsch公仔箱論壇3 x: r$ A: n+ n( ]) q: D
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; h( V ~/ C/ o2tbsp cornflourTVBNOW 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。/ r7 ]) f3 P0 o. i
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10free-range egg whitestvb now,tvbnow,bttvb a! ]8 p( y/ B* U% K5 P' V
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9 O3 S" l5 y0 A. o85g/3ozcaster sugar
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+ m9 d! o2 U, M( S& P. F, c9 T* ?公仔箱論壇225g/8ozclotted cream
& j: ]/ K8 B% q( x6 E5.39.217.76For the crumble topping; I: f' Z, _2 |: _: B" @
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" p' e' u6 \( G: a1 }tvb now,tvbnow,bttvb1tbsp chopped pistachios
/ }6 y' e; f, c' d3 zTVBNOW 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。·9 e, y2 m6 ` g: h$ A
1tbsp nibbed almonds
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1tbsp demerara sugar
8 p, D$ y+ F0 g) t# sTVBNOW 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 k) o9 Z) K1 [: u& T% U) r' u5.39.217.761tbsp rolled oats
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9 e: @8 p2 x$ K- u3 B5.39.217.761tbsp desiccated coconut4 Y* v1 x* j2 R/ x5 m& Q$ v# T5 u; R
Preparation method
! w+ R) o( T8 I4 F9 v; E/ r - 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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