Strawberry soufflé with crumble topping and clottedcream
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% j# L2 g `3 }0 v' \8 K公仔箱論壇' L0 g* [) `7 b7 Z' Q, \
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+ W0 P6 l2 X- ?tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ r6 E, ?- }1 E4 V0 A7 h5.39.217.77Ingredients
+ U2 n8 K# Z3 E5 P! o5.39.217.77For the soufflé" p; S3 h1 }/ d; A& E/ P
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+ U, O# e6 ]( R K5 M8 }' M$ w- 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。600g/1lb5oz strawberries, hulledTVBNOW 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。5 k% U( e4 i/ [, C
·公仔箱論壇1 @8 W" K/ S, ]. z
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。! X" C/ \6 W2 m" v" Z, F5 j7 E% o
·公仔箱論壇) U r! l# F4 T, r3 G
1 lemon, juice only公仔箱論壇& l& g3 M7 L: r* C( v, V8 W
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% K+ \" F; X% L5 a+ ^6 n( dTVBNOW 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
; Y4 c3 c; d5 g/ dTVBNOW 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; Z, m% M6 A) ~4 y( 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。2tbsp 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。; f6 q4 p! R/ p+ N; \" D) J
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10free-range egg whites
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/ F7 M4 j# I# S/ ?9 qtvb now,tvbnow,bttvb85g/3ozcaster sugar
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3 j! R6 F4 G7 O. \: a( ~! b. m5.39.217.77225g/8ozclotted cream
7 N% c G {! Z0 C" P8 [: Itvb now,tvbnow,bttvbFor the crumble topping
+ c, Z$ _. b/ P8 [公仔箱論壇·tvb now,tvbnow,bttvb$ d6 I: t" A% i* H3 K* v g
1tbsp chopped pistachiosTVBNOW 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; k% L& q. z9 M' q$ z! T( M; i
·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。; e! u( F0 u7 r+ e: y, W: D
1tbsp nibbed almondstvb now,tvbnow,bttvb* X1 i' K* p! @0 [: Y+ g" y9 R1 u6 W
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3 U$ `! { t- ?# S5 E T4 K! I$ R/ \+ D5.39.217.771tbsp demerara sugar
* C3 p; `/ g0 c4 @2 P h1 H" ~' Ctvb now,tvbnow,bttvb·公仔箱論壇$ o( ]: {: K. j9 j
1tbsp rolled oatstvb now,tvbnow,bttvb/ j$ f( z% }' o' S9 g1 Q* u
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; A# j+ d3 {( {1 G) [1tbsp desiccated coconut
5 J5 p, N& `9 I y2 Ntvb now,tvbnow,bttvbPreparation methodtvb now,tvbnow,bttvb* l. ]" ^* l) s6 s- @& |- c, E) x
- 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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