Strawberry soufflé with crumble topping and clottedcream1 ~ g5 Z* W& I) j* J* c- o
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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。" H4 L7 R3 d, C2 D+ i
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0 }( m4 n( V0 |& e# K! y+ XMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.766 |: ?- F3 q: d) I( m- b! @
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。& P1 h8 t" S2 `4 B
For the soufflé
% ]( T/ s- v1 u% B3 F! q j5 m' T·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。" f5 W6 p. @7 @* l5 }
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugarTVBNOW 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% v6 d& }# ]
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9 C0 m6 i( H9 u( B {5 ]5.39.217.761 lemon, juice only
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2 t( D/ m2 b! l+ l% z" A8 Otvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour5.39.217.768 w1 g- T" \4 Q* I5 i7 F- u
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, s. }1 n- c7 [ S3 y+ A/ h; v( r10free-range egg whites |9 t P+ t8 X6 x$ H
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& s8 c1 I( m% 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。85g/3ozcaster sugar公仔箱論壇7 P( N9 {% B2 f
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9 h( \% U" i* \) n: ^8 |1 GTVBNOW 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。225g/8ozclotted cream公仔箱論壇: a- l' U! Q* ^- ?
For the crumble topping公仔箱論壇7 S) `' H- p- q( D7 a
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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- ^ M7 z; w, D1 K7 S! @公仔箱論壇1tbsp rolled oatsTVBNOW 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。! b" k( O* n1 F3 @3 H/ q
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1tbsp desiccated coconut
+ x- X' T) @7 ` B$ \! }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。Preparation methodtvb now,tvbnow,bttvb. L' M. m7 k# n4 d9 {
- 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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