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。4 Y; _4 h6 j2 \: ]( M9 w
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tvb now,tvbnow,bttvb9 o8 f9 t e7 ^# ?' U- g1 y, f
: J5 {3 T9 J# S& v' T7 ]) O6 r( ITVBNOW 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,bttvb' ~8 A. {1 z: Z; `4 ?5 C& i
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 x$ _2 h# u# j7 ?: P3 t QIngredients
) N/ S1 {3 ]! |! `( u, A& h5.39.217.77For the soufflé
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" S. J. g4 T' [" P5.39.217.77600g/1lb5oz strawberries, hulled
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. V5 D. `* `9 i! q. otvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇$ P9 I+ Z9 w4 \. ?
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1 lemon, juice only
+ f! J) l6 z/ Ptvb 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。' e5 W) B+ U" k
2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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。0 d, }- ^7 `: w* |, W1 w6 s5 Q
For the crumble topping公仔箱論壇7 t. G0 J/ L9 B6 E& ~5 Y
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1tbsp chopped pistachios: m- |# ?4 P$ G3 M- M
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9 B! b/ d' R5 f0 d# B' P/ D公仔箱論壇1tbsp nibbed almonds
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5 _6 N' B. P! O5 M公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut5 n9 Y) Z8 |- `( r' U q) k6 n
Preparation method
( E# H, F) H) r a) m( w3 i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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7 F9 t- v1 n- x7 }. A. Q公仔箱論壇
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發表於 2014-4-9 01:01 AM
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