Strawberry soufflé with crumble topping and clottedcream
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" O) u/ H% D/ u1 v9 n8 d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。" |" T a8 C; o2 i n: @. F
 5.39.217.76" V5 m6 y/ m' h9 h. n) }& J7 ]; l" C
! P6 \& o3 C% ]$ \) R% }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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 K) f, S$ p* VIngredients
# O) E1 W; e' Y+ V' Z( l0 `: QFor the soufflé
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N: }: P9 `/ r; B! { x' R$ d5.39.217.76600g/1lb5oz strawberries, hulled5.39.217.76. o2 a$ G, y' F/ [) B) i: j. Z
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4tbspdemerara sugar
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" R5 b; d% D0 ]# } Y- A1 lemon, juice only
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2tbsp kirsch, `8 `8 ^" u# Q" U0 a: S
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2tbsp cornflour公仔箱論壇- B- \( s' L. ]8 T; T; M& T" P
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10free-range egg whites) u6 p9 R# h4 k$ u9 J
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3 U4 w4 d/ m% q) ]85g/3ozcaster sugar
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# N! z% J5 ~2 [) ]% E* P, A9 i9 @225g/8ozclotted cream9 G* ]2 ~: V8 x. ~- [5 H
For the crumble topping
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1tbsp chopped pistachios
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f4 U. o- ^9 @' j% z7 p) ^: E5.39.217.761tbsp nibbed almonds f, O2 k" ?. k4 l Y9 N4 r
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$ s; s' Y: D' _ X( q& n2 Q" MTVBNOW 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 demerara sugar
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1tbsp rolled oats
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1 v# D8 T6 ^) F% E" F1tbsp desiccated coconut# f9 N7 G1 z# _3 S5 I& _
Preparation method
& c% u* }3 q3 \% a {9 z - 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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