Strawberry soufflé with crumble topping and clottedcream
$ H. R' H5 p: L! r. v) v公仔箱論壇5.39.217.765 _: ?; Z$ w. R9 [2 y
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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- L2 _$ N4 N% H. q9 D* OFor the soufflé5.39.217.763 j/ I, m; M @' X0 t3 b" b# |
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1 U7 r# A5 q. t# Z" |2 r* O( uTVBNOW 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" M( q# Q8 Q+ Y$ A5 b, _/ m
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0 \, R# v4 ^/ V7 l% l& @4tbspdemerara sugartvb now,tvbnow,bttvb* G3 N# k: L7 g( J0 a9 @3 Z
·tvb now,tvbnow,bttvb J6 h( Z! D; r
1 lemon, juice only
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2tbsp 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。8 q$ \; |( T: i8 u
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/ }$ m; T9 n4 A' k6 Qtvb now,tvbnow,bttvb2tbsp cornflourTVBNOW 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。 B( y' F. a2 k, j& g# o
·公仔箱論壇7 d9 K: r, v( J8 @7 b" O; \) ^* V/ l
10free-range egg whites
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7 ~9 N. }; P% m# e* `' ^" t: Jtvb now,tvbnow,bttvb85g/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。4 W3 ^$ d# m h% F$ H
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225g/8ozclotted cream
1 g& o( Y8 C4 ?9 p! y f: iFor the crumble topping
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2 F4 k8 V" ?# \+ _0 C5.39.217.761tbsp chopped pistachios1 W8 o* n0 U1 S! p: ?" J! K+ @
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1tbsp nibbed almonds
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1tbsp demerara sugar! s3 T0 D- V7 C
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) f2 g; R" b3 b. ?% ^公仔箱論壇1tbsp rolled oats9 C5 X7 l' R- Q( h8 x2 {6 n' @
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3 H5 t& i/ X! n( W, [6 e+ b. [& Otvb now,tvbnow,bttvb1tbsp desiccated coconut
/ h a, O. I/ U# a% @- ntvb now,tvbnow,bttvbPreparation method
* f. ^) ?" F# x* t. A/ r4 O. T公仔箱論壇 - 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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