Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898+ Y$ m' I* ^4 b4 D( c. s
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7 _( ?" l) |, t3 {5 Z6 g5 rTVBNOW 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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: i1 M2 [. ]" h# n' TFor the soufflé
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5 u3 |. ^( }9 W7 @' A600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb5 S9 T8 H' ?" `' f; Q+ N
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2tbsp kirsch
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2tbsp cornflour
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- w5 c+ C0 N9 v5 W9 M8 h1 N/ T" d10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb; A0 x& l% z7 z) l7 Q+ P
·tvb now,tvbnow,bttvb# q6 A# u6 f) z7 O0 i
225g/8ozclotted cream
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) ]5 C' U8 b p! y1tbsp 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。+ D: r/ M& n |# [
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1tbsp demerara sugartvb now,tvbnow,bttvb9 a% {9 r+ \, j
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1tbsp rolled oats
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1tbsp desiccated coconut
0 s0 f8 P: U. P% qTVBNOW 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 methodTVBNOW 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。) G8 i2 d' H3 P& p/ k( ~' q0 Y
- 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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TVBNOW 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。' K4 B: ^9 Y6 n: A' i% {* {
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發表於 2014-4-9 01:01 AM
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