Strawberry soufflé with crumble topping and clottedcream
' b% u; n' \. uTVBNOW 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.
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& C4 C7 N. S1 I0 {/ ?$ o# PFor the soufflé5.39.217.773 Z1 D$ G% F' C$ N5 H
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600g/1lb5oz strawberries, hulled
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8 c) y! r2 Z5 l% uTVBNOW 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。4tbspdemerara sugar
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2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb& D' `, ]- P8 |; Y1 ?
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85g/3ozcaster sugar
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x6 |9 H" ~5 m! e1 y* c6 e5.39.217.77225g/8ozclotted cream9 m- |$ C8 v, y7 S: j7 v7 q8 j
For the crumble topping公仔箱論壇 |9 R% k, l/ k! ?
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1tbsp nibbed almondsTVBNOW 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。' C8 X9 ?2 W8 W- P
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1tbsp rolled oats
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/ x# N2 v2 S* Q2 z& g# y# l2 x) m0 Rtvb now,tvbnow,bttvbPreparation method
! x' n) m' _- C& H" P5.39.217.77 - 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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