Strawberry soufflé with crumble topping and clottedcream
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 公仔箱論壇( G' W" Y: K# A& x6 C _! }
! S; p" |3 ^2 h B5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 m0 K- M, C. Y4 i1 w+ m. 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。Ingredients
8 x! |' V( E$ v( }5.39.217.76For the soufflé
' i7 P# z. r) \& ?7 sTVBNOW 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 l5 }3 H; z5 h" |. oTVBNOW 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。600g/1lb5oz strawberries, hulled
5 L! R* Z+ v+ P5 v" B2 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。·+ v' z/ I- |2 I7 r+ ]8 P& H
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。% |$ | F4 B7 T
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& ?* d2 P; q+ X2 l5.39.217.761 lemon, juice only
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& y& e0 c L1 {& U# M2tbsp kirschTVBNOW 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。% _7 d! k H0 A0 X# V
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- r2 l% m- r* u) S, |- S2tbsp cornflourtvb now,tvbnow,bttvb1 o! _, t* L, d
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0 e" y2 B8 f$ M! H0 | Q10free-range egg whites
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& r4 K' i! u9 t$ g85g/3ozcaster 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。8 [. ~; u/ n: v0 P
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) i/ }- _) |( E8 p7 }0 x; k. a公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb8 R& a7 W" b _) N# g0 r
For the crumble topping
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1tbsp chopped pistachios+ ~" m7 w4 O- C6 |
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3 N+ R7 {: c$ \; [1tbsp nibbed almonds; k( y3 _- n1 H
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; h E U8 q5 V3 J7 _8 ^4 ^1tbsp demerara sugar公仔箱論壇8 u. ^) n# k8 h W0 z M4 s
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; m. Z# S3 [* g9 S+ b公仔箱論壇1tbsp rolled oatstvb now,tvbnow,bttvb3 `# ~# H. H! K2 q2 j5 b, @) |
·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。& s: F5 K% }4 @/ D
1tbsp desiccated coconut
, S- E. a( N" S$ q' ]# {. }5.39.217.76Preparation method公仔箱論壇$ c1 K& Z6 Z% |) i
- 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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