Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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, u- o4 V6 Y% z1 x* i
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3 T+ ?, F% r6 _/ @+ |7 G* c4 s" UMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 [ S7 G2 L: yTVBNOW 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。Ingredients
7 F/ [' f1 _8 m4 Y5.39.217.77For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.773 _7 M2 N+ i6 D f9 y1 \
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3 ^9 K# @- w6 ]4 V公仔箱論壇1 lemon, juice only
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2tbsp kirsch
7 N+ @3 Q/ ?8 p) ]" Z! G* WTVBNOW 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 A/ g- Z( g5 G6 y6 x2tbsp cornflour2 x/ u! \; }) O! g+ R
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" M$ `: Q; X( V6 A# {' T# {公仔箱論壇10free-range egg whites公仔箱論壇9 M5 y! h' d3 Q, d
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$ x0 A- u0 N3 o0 E9 x5.39.217.7785g/3ozcaster sugar
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7 X5 f1 v4 I& K" c5 z公仔箱論壇225g/8ozclotted cream
; c% ], [, c' w: ]4 W0 n) FFor the crumble topping4 g z( K( {& I. ?' \0 v* G
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) \8 {$ q0 e; U6 N/ {7 x5.39.217.771tbsp chopped pistachios
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H& n% T7 _4 T* q M$ f) }1tbsp nibbed almonds9 F7 D1 A0 v' G. F
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( l$ i! ~! J, r! [公仔箱論壇1tbsp demerara sugar公仔箱論壇) e5 f8 s* A" J4 x) V5 c7 z6 Q
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$ n* c0 K( M2 b6 ~' w! [6 o. ^tvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇' y+ I3 H; y+ H }* H+ z
Preparation methodtvb now,tvbnow,bttvb3 w6 [, V f0 f7 f& R6 [2 b
- 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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