Strawberry soufflé with crumble topping and clottedcream
1 t f7 h6 s9 b- R n+ k
' \) D+ U% X# q1 |- b公仔箱論壇) V2 T. n* l2 c0 Q1 Y O" `
y3 N8 F* s' _; C/ v/ k
! n" ^: }3 C8 V- y+ @5 l# S$ g* V' h公仔箱論壇
6 M) M3 O7 J# e% d- p3 j. z
6 K! h+ Q8 E9 y' M5 o$ M公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 s& F, Z9 Z: h7 UIngredients
. R2 A7 @& T/ q( 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。For the soufflétvb now,tvbnow,bttvb) j3 o7 }% S* F" X$ D
·
# b0 L, @9 S% h$ Itvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
8 `+ {' p+ z$ Z' ttvb now,tvbnow,bttvb·
6 |: \ C5 N( V( r" ~$ K J& 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。4tbspdemerara sugar
4 Z! @$ R3 a' Z( I. [5 [% `" ^+ o·
! J \! m# K: \/ h' m1 lemon, juice onlyTVBNOW 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。6 p$ t$ p% t7 n1 j# W
·
/ Y+ _/ [2 w7 Q% N3 w# C b9 b2tbsp kirsch+ p( ?7 z7 p# X. c% Z
·8 r# O0 ^) \1 K3 \7 n9 Z
2tbsp cornflour
' J. F- } v2 p! ntvb now,tvbnow,bttvb·
1 X7 J3 Y ?- F* @4 u& K公仔箱論壇10free-range egg whitestvb now,tvbnow,bttvb: w/ U3 L" T8 C* N5 a/ s1 Z
·tvb now,tvbnow,bttvb$ w2 n U8 E( k& ^, v8 c$ z" [
85g/3ozcaster sugar
, X _2 Q. E. k" tTVBNOW 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; j: a$ ]! Y/ t8 w9 {9 Jtvb now,tvbnow,bttvb225g/8ozclotted cream公仔箱論壇, P4 s6 ?* E+ B1 {: z0 k
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。 h; C) B, b5 d5 D: B
·
. c' Z; e, d: {5 @! c4 _- b1tbsp chopped pistachios
5 E% S& P3 S* F6 O+ K0 kTVBNOW 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。·
8 o. o, B+ V5 q1 @$ L1tbsp nibbed almonds
9 E L \& ]4 I( R4 t3 D. Utvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb- T+ @- {: L4 f
1tbsp demerara sugar- W' W6 T& m* ^
·
) Y5 j2 l7 e4 J' h+ }$ ^1tbsp rolled oats
+ ]: p/ p9 S9 M. h, h4 ttvb now,tvbnow,bttvb·
5 x3 \9 ]1 E6 B2 b& ]公仔箱論壇1tbsp desiccated coconut
$ ^5 t. k' p4 Y, G+ Q; a5.39.217.77Preparation method
3 K( V: q' V1 l) S( k! G! u: i8 U - 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.
# g" Z' x6 } A" j: e J' [
9 T; J1 a# r X; S9 h" R4 L: Q2 O
5.39.217.775 g. E5 x- _5 b$ {; o1 B" y
. `' r: _/ O2 G+ S7 i5 i9 [* Z4 \
|