Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb$ i/ J# R* u/ s- }9 n- E. c
$ |+ v4 Y7 s, ?4 U; K, M- @( Z( ^* y公仔箱論壇
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/ m( O3 k, l) N9 xTVBNOW 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。
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 N* F% v- d0 G+ r
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。3 A! W/ G' ^/ B3 Q2 Y
For the soufflé
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600g/1lb5oz strawberries, hulled
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( o# x( [- P: k) |2 I$ R4tbspdemerara sugar
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! ~' L- l ?7 U3 p/ f) b+ ~9 Ftvb now,tvbnow,bttvb1 lemon, juice only' @) k+ i' w$ f
·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。; H9 B+ r8 G# Y( M& J
2tbsp kirsch公仔箱論壇, M+ I: `) i5 E F5 r' j( Y! m
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2tbsp cornflour
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10free-range egg whites
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- A5 |( I7 _' X3 N9 p2 i% Z* m; H: v3 X公仔箱論壇85g/3ozcaster sugar
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6 g7 B2 v' V3 ~2 d7 W公仔箱論壇225g/8ozclotted cream
: h2 S# T7 E* p `# U3 i3 ^7 \For the crumble toppingTVBNOW 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 D) |0 o4 J. E+ M* L
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1tbsp chopped pistachios
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0 {( [* C; S. E; p* U4 S公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar3 }& [* x4 N1 H* w1 j3 f- N
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7 x; ^( _. N8 Z& s! o' T9 L2 A1tbsp rolled oats) T3 [2 D$ W! e5 [' H& f( b
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+ q3 _5 u' H5 l% G/ f# w5.39.217.771tbsp desiccated coconut公仔箱論壇 {* n; g, l3 Y5 d2 X
Preparation method
" e$ x ?3 n0 d/ C: S- O5.39.217.77 - 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.
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發表於 2014-4-9 01:01 AM
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