Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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; I/ f$ Q3 t7 z% o* X0 L
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' @' h8 i* M* v4 f0 \0 Z& u/ x# Vtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& C. K6 s0 \2 v3 p+ z' K公仔箱論壇IngredientsTVBNOW 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。& @$ G9 _6 H8 u+ D7 o4 e* M2 l- p
For the soufflétvb now,tvbnow,bttvb5 O" C- ~) m; W
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' z2 M& X! W( ?0 [$ |公仔箱論壇600g/1lb5oz strawberries, hulled
: i7 H" Y& y' R% k7 K& V' t5 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。·
% G% j9 ]& [# P6 T+ ?5 D* x4tbspdemerara sugar5.39.217.76! S2 m) ?) h5 O; K" o" |
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. m( u' G! Z: x% j公仔箱論壇1 lemon, juice only
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) |" [6 }% i5 K: V7 q9 \5 L2 u2tbsp kirsch
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; f8 V* m2 e, d" ]( Q9 |公仔箱論壇2tbsp cornflour
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# k0 j& z5 P* G- c+ i- i B. s公仔箱論壇10free-range egg whitestvb now,tvbnow,bttvb1 {" {8 C- N* C
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6 R( C3 o& {9 |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。85g/3ozcaster sugar
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225g/8ozclotted cream
" t4 d7 [5 j7 f) W- I' M/ MFor the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb2 {8 l; F2 m% a9 a; N8 g
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1tbsp nibbed almonds
1 A6 y- |$ s1 V1 E- zTVBNOW 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。·/ U" S' b. n3 k0 U& E- p' U
1tbsp demerara sugar5.39.217.76# d3 }0 G( S L% C5 o8 J
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8 e/ j' e1 w, `% g" q. a! X" d5.39.217.761tbsp rolled oats
% B2 f8 u1 [2 S3 g4 y2 H) }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。·tvb now,tvbnow,bttvb3 J$ L, L! w+ s$ b& E& ~; j3 R
1tbsp desiccated coconut9 D6 d4 a& t5 b( D0 G
Preparation method
. h7 G+ S4 r1 ?7 X4 N( ytvb now,tvbnow,bttvb - 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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