Strawberry soufflé with crumble topping and clottedcream5.39.217.76: \* y' G& Q" U' n9 F
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* l8 {* D+ h0 r/ q# y2 s; PTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb5 h) K# _; r J
Ingredients
7 g" `% h% w( m% u公仔箱論壇For the soufflé公仔箱論壇! M! Z5 G2 x a6 s$ T, @0 @; P( R- B0 Z
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600g/1lb5oz strawberries, hulled
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2 c! Y1 Y( d) D- J1 H/ _; M$ C/ \% XTVBNOW 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
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1 lemon, juice only
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4 p! j0 ^7 t* X' v+ ^- Mtvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb5 Q! H. M6 T% R0 O! u% S
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0 I# t: R! s! x4 U+ X4 s ]% E) T" o公仔箱論壇2tbsp cornflour5.39.217.76& V/ y2 N3 I! G5 H f0 f
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb6 i1 f! @* O7 ~; z: S
For the crumble topping
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3 }3 J/ q! K! e# Z1tbsp chopped pistachiosTVBNOW 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 r' q6 L# A; C3 n x3 X7 @" v% |
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1 W8 m$ }9 O" U2 i1tbsp nibbed almonds
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* r( p4 E! n/ @" s3 I% u5.39.217.761tbsp demerara sugar
) D4 W9 B# d* Z9 ~7 G/ dtvb now,tvbnow,bttvb·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。- r) \9 g6 ]9 H j+ |
1tbsp rolled oatstvb now,tvbnow,bttvb# I4 H5 V# x l. _
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" V- Z* Y+ t' G( F1 A. S5 E1 q' Z; 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 desiccated coconut
6 T- h6 u" O- w- 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。Preparation methodTVBNOW 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; v' R, L3 }
- 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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