Strawberry soufflé with crumble topping and clottedcream
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. d1 |% b& A3 B/ M9 i' r" u7 Q% _! P0 vTVBNOW 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) i+ R; H) T. C( [
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
g: m% _: ^% E G6 h0 k公仔箱論壇Ingredients7 |5 N" D/ p* u9 R' h$ v/ F
For the soufflétvb now,tvbnow,bttvb7 A" `8 @7 O. u+ g, W; o. |, i; t/ q, J: q
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: i$ i0 _5 k+ _, 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。600g/1lb5oz strawberries, hulled
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) j; V$ T4 j. X$ P+ f+ |1 ^4tbspdemerara sugar$ }* h q. ?; B/ s
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1 lemon, juice only5.39.217.77) k8 ]4 V% r4 I( y4 l& e0 C
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& z( @5 x. i8 [, Q$ H2tbsp kirsch5.39.217.77/ t0 {: N9 S/ c4 p( X- t7 w% s
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7 e! _% y2 ]! \* V2tbsp cornflour
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/ \/ N2 y2 B3 [; T- j! \公仔箱論壇10free-range egg whites
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, _ `+ y# j- q$ V+ p: y公仔箱論壇85g/3ozcaster sugar公仔箱論壇( f$ N5 Z9 }! W- a x
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9 \. o g9 E+ S9 }6 g' p4 F. R, F- @公仔箱論壇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。: k( }, ?8 q7 A& g0 {/ z
For the crumble topping公仔箱論壇8 z+ e) B! t+ O* Q1 m
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& Y6 C! i) l# w& l" |1 t公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb% E" Q: v6 F4 R* Z
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8 h* J }' _! G: O1tbsp demerara sugar
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* N7 x" ~ j5 q7 R( d$ U1tbsp rolled oats5.39.217.77' f5 G( ~; G l2 e3 z0 o
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' q# \4 T4 R3 q: v( W1 Z5.39.217.771tbsp desiccated coconut
& p: a+ d; h7 u/ `4 Wtvb now,tvbnow,bttvbPreparation method
3 r( `3 l6 G" \% b g ]: Q - 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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