Strawberry soufflé with crumble topping and clottedcream& c& _4 K: }9 z' T# T- y% M
2 F- W' q; b) n" K5.39.217.77
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4 o0 h( x" S' G+ Z3 k+ FTVBNOW 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.
7 p: ], w, Q8 ~tvb now,tvbnow,bttvbIngredients
: S) d2 L# p9 ]tvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 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。) B" L3 Z' y; C. ~. u
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2tbsp kirsch5.39.217.77: Q) Z Z' ~. w9 b7 F; m3 e1 p% M
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2tbsp cornflour
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10free-range egg whites公仔箱論壇1 O, }8 G7 d1 o
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) [, `9 Y& f) _' ^& p公仔箱論壇85g/3ozcaster sugar* m# b- T, ^* l6 r) y
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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。7 j4 Z+ N# T7 c" t, B e
For the crumble toppingtvb now,tvbnow,bttvb( H1 h( C9 g# K6 p) z: L
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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! s% k0 b2 I- y9 J4 K# P$ B1tbsp rolled oats公仔箱論壇) k; U# x6 T) k, p& X
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9 k) X1 C& c, ]# R5.39.217.771tbsp desiccated coconut
, _/ K& ~! c0 V! p' BTVBNOW 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。Preparation method
1 K6 C2 j* @3 Q% T, K - 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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