Strawberry soufflé with crumble topping and clottedcream" }- t" ?; k$ D, _
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7 C6 u& y4 s4 L# j 公仔箱論壇# P' r( _8 h1 U7 d
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。8 ?1 [: e% U9 M
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% Z3 x, k! j3 R8 T utvb now,tvbnow,bttvbIngredients
# _/ P; `/ L7 T0 u& r: D- c$ lFor the soufflétvb now,tvbnow,bttvb' x' c3 X$ { k+ X+ w9 y
·tvb now,tvbnow,bttvb$ [0 V3 M$ `% S3 c( L% A- n. p
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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2tbsp kirsch5.39.217.76' k7 _3 E# m& q$ i
·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。! x, t; F) t K- u( k: \: m+ S8 D
2tbsp cornflour
- b* h2 e7 R1 l: G7 G# 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。·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。' q- ~9 s' ] w+ r
10free-range egg whitestvb now,tvbnow,bttvb* c& y: ?3 j$ h6 Z# h0 @* m
·公仔箱論壇+ c0 P8 S' x6 U/ I( M5 {
85g/3ozcaster sugar4 v) e' y- N+ a9 N$ ^6 \
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225g/8ozclotted cream
+ d! @( C* Y& O* h& Z* f! W4 P% `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。For the crumble topping, J$ |/ J- l" |! z* z9 z% ]$ |! c
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1tbsp chopped pistachios5.39.217.76, I) L1 c6 K5 y$ ?! `' a3 ~! w
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, @, w1 y, w4 s X- M* y, W1tbsp nibbed almonds公仔箱論壇" s; H! Y. p7 l( d( ~
·
% g6 _# B7 D6 c5 tTVBNOW 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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7 Z7 [! Z% k4 K k( x3 N5.39.217.761tbsp desiccated coconut公仔箱論壇* x$ f2 ^) ]! F+ C
Preparation method
* x8 O# t# w# P2 v' w: R. N8 QTVBNOW 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。 - 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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4 I: m. |8 c; q; B$ H' e- kTVBNOW 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。# h" H6 O; Z0 a! U' R% ^
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發表於 2014-4-9 01:01 AM
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