Strawberry soufflé with crumble topping and clottedcream
' @8 a) p/ ^0 e6 v% f. u3 `
9 a" c! k1 G/ Q- O" x# R公仔箱論壇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。- o0 W% m! ^5 D
2 H. L7 E1 Y+ J% x& L5.39.217.76% d# W: c: L8 M& J
 $ y: [' @3 K/ r
" }! h2 K H b; Ttvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.. ]% r$ r' G' c& C9 v5 _# L
Ingredients( c6 D j( L; r& m t0 n5 P
For the soufflétvb now,tvbnow,bttvb! I4 A2 w4 e0 y. I9 R1 Q0 W
·
1 s% M( ^! n8 m6 L! I% B G4 k5.39.217.76600g/1lb5oz strawberries, hulled
$ ^+ F+ u1 N& e; d5 u7 C2 {: n) L·
; n# I1 b T3 h. ~9 Z# `2 Jtvb now,tvbnow,bttvb4tbspdemerara 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。* K. |; B: m( l- X; l
·5.39.217.76; y( D% I; L) H5 D7 E) E& b" H
1 lemon, juice only公仔箱論壇/ w% N! R* i2 Z9 q2 U; ]% O
·
, N; D N9 n# ] H5 @) K2tbsp kirsch5.39.217.76* g. _2 h3 m- `( t- w* C+ i
·5.39.217.764 u d" p4 a% Y8 e) O+ D5 Q
2tbsp cornflour
2 l( w7 V4 _) ]/ w6 z. [" C% j公仔箱論壇·. h' L- }, E6 i9 M$ h& N
10free-range egg whites3 b/ G. @' t* |2 B/ 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。2 z5 X) B: P C' Q N+ ~
85g/3ozcaster sugar
1 R+ x( @9 \. Z·
* N& Z; ~9 f2 y& uTVBNOW 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
1 ^1 u' b7 Q! y. }/ M* E& lFor the crumble toppingtvb now,tvbnow,bttvb" E; l: b: l2 D
·' M0 l' b+ m. N/ o% C, }$ U L
1tbsp chopped pistachiostvb now,tvbnow,bttvb: T5 H7 z; z$ L3 l% {
·
! Y. W8 g5 a/ @7 U5.39.217.761tbsp nibbed almonds
9 a; J4 H9 Z( P公仔箱論壇·: I+ t$ C/ c8 B+ b
1tbsp demerara sugar
- O4 p" C, |$ L* E6 I" C, n2 g5.39.217.76·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。2 v @7 g( v U/ U( [( u* n
1tbsp rolled oats
& D% l3 F, h6 ~9 b% w& p/ ^& {8 N; w5 v$ P公仔箱論壇·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。. b1 ~+ X5 L# h# B
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。4 j7 c/ `% B0 J; q* v& e
Preparation method
5 _( y5 |5 |3 @8 \0 c" P) i s - 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.
公仔箱論壇" J8 K5 p# X( M& z3 f9 m
5.39.217.76: l; e/ z5 z0 Q
0 v5 m; e" u0 M9 |
公仔箱論壇# n6 a7 v4 A: X0 {
|
發表於 2014-4-9 01:01 AM
| 
