Strawberry soufflé with crumble topping and clottedcream
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9 B* t5 A1 c+ D8 G# h5.39.217.77
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) y5 m1 ]. M, u8 i/ R8 y& `5 T0 A8 i* ?tvb now,tvbnow,bttvb公仔箱論壇9 A2 c' x1 R5 `! A* x4 F- ~
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% ]: P6 }" S* W5 s& Q5.39.217.77Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# ^0 V5 H$ o# k6 H$ T$ ?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。Ingredients
* t+ h9 M7 L3 v# |3 s# m' f& M公仔箱論壇For the souffléTVBNOW 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。- i s. s5 c! `
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600g/1lb5oz strawberries, hulled
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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。: d5 _0 K! l8 w4 \( t! H) i
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6 {7 v% P0 r) j. ~; O: Z# X2 _# `1 lemon, juice only
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- p2 a& U) g# K nTVBNOW 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。2tbsp kirsch
. i3 _2 T# B) \0 |& Q* etvb now,tvbnow,bttvb·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。& L4 b& c# i* E: d @2 C
2tbsp cornflour5.39.217.77( U' P9 {2 t) w+ `
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10free-range egg whites$ @! o& h5 H, \& W; [- E
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* ~: n, B$ d( a2 U4 B85g/3ozcaster sugar
" H4 M9 w, `8 }) D" @tvb now,tvbnow,bttvb·公仔箱論壇4 a0 }# e+ _+ n6 B* y3 g
225g/8ozclotted cream! V3 q9 o; o. ^! n* w, O
For the crumble topping
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4 M" M2 e, P% u* j& D* U/ Rtvb now,tvbnow,bttvb1tbsp chopped pistachios
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1 `) i5 k$ E/ C6 B$ y0 X' C公仔箱論壇1tbsp nibbed almonds公仔箱論壇; a6 D& h( T+ F# W
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1tbsp demerara sugar
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, p2 W/ j& U0 J% N7 l3 d* p1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.77* p7 ?% Q; i1 r4 m1 p h
Preparation method
3 A0 A7 \4 m+ u4 n8 k. G2 q5 T5.39.217.77 - 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.
5.39.217.77" [( M8 k, V- T/ o$ R7 B( r
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發表於 2014-4-9 01:01 AM
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