Strawberry soufflé with crumble topping and clottedcream E# n; N6 I3 C
5.39.217.76: r0 S, E" p* U. E1 M( |1 o! r# ^
5.39.217.76! k( w' N" U8 m0 G( S% T( R; k
5 Q7 o' ]- k( \3 a
! Y. _ l) O" g9 \8 }
 tvb now,tvbnow,bttvb4 ?! K- ~- i; W4 a! _$ \5 j/ [/ [
1 `' }% E% |' QMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76$ c. P! V, q- B3 E! _( ?) z
Ingredients
5 Y1 [8 V* P2 a: ]8 o% ]3 _For the soufflé
1 X p6 h( _) |* P5.39.217.76·
% I- q% B" n- K8 w/ S8 s- P600g/1lb5oz strawberries, hulledTVBNOW 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。+ p+ m, L: Z9 c7 o
·5.39.217.76 p8 T) ~" ^! d! ~
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。3 w2 Q& ?( ^# Z- Q6 i
·
7 B$ n4 b1 @: X. jTVBNOW 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。1 lemon, juice only
/ I& z& t F, N6 j4 y3 f8 e公仔箱論壇·
7 Z( l" ^4 J; z' y" l) F公仔箱論壇2tbsp kirsch公仔箱論壇" ]5 @4 O! h5 U/ X1 |, ?. b2 W' K
·公仔箱論壇; e1 c7 o# T3 E1 Q
2tbsp cornflour* ~" J4 t+ j# Q0 P x0 T
·# o" S4 u4 K9 O; F' G5 S$ ]3 ^
10free-range egg whites
$ z! X( K, o7 J0 s. ]5.39.217.76·5.39.217.76: T* L9 d+ c" S# I7 y3 R4 u# O
85g/3ozcaster sugartvb now,tvbnow,bttvb& s) s+ S4 C8 K# q M- \7 J
·# H A, ?8 ~2 Z; T; e3 b
225g/8ozclotted cream5.39.217.76/ Q" e! a& k5 j* @
For the crumble topping5 u2 G0 f4 _4 V' S, v4 K# [. Q
·
7 T* F5 Y" {; {$ l+ R3 {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。1tbsp chopped pistachios5.39.217.76" ^: A8 I& e2 D' Y' N' Y* H5 K
·
' Q, r5 f+ G7 P7 T+ p- C% e1tbsp nibbed almonds
; V& q6 n: v) a2 t) Y& l, n+ K5.39.217.76·1 ]& O" @& I; V7 N' j" F
1tbsp demerara sugar
! } f9 V1 b1 U; @% Z- W+ N& o·
6 ]4 x/ W2 N8 |/ T8 Itvb now,tvbnow,bttvb1tbsp rolled oatstvb now,tvbnow,bttvb4 x7 W3 H4 P0 u+ G
·
W; ~2 P( q( n6 M: u$ f3 R1tbsp desiccated coconut
0 u7 Z" s$ W; H* u1 P公仔箱論壇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。 l( J& P3 X8 @3 @
- 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.
9 {, L" a9 F* j
$ s9 R k9 [% z. Y
o$ W" Y) L! T: M& j# |, E3 L: v% }( g N; c2 J+ s9 y9 }
|
發表於 2014-4-9 01:01 AM
| 
