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。2 K( N7 Y/ {, R. O8 s$ _
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7 }" V; e5 Y+ U7 F) K$ S# T& D公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.4 S. T1 _4 u3 L% ?& m9 V6 D, u H
Ingredients公仔箱論壇( N: v% {! Q9 ?
For the soufflé
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600g/1lb5oz strawberries, hulled
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9 P* h! H# u; y8 l4tbspdemerara sugar
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) A5 @% w; ?* b2 e/ s& e T! p1 lemon, juice only
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# k. @" C% b6 C2tbsp kirsch
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2tbsp cornflour
/ O1 x. l7 V6 x& F. STVBNOW 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。·
! N- f# _/ }9 T8 P公仔箱論壇10free-range egg whites
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# Q/ N) l( ?9 z) D d2 @' r r85g/3ozcaster sugarTVBNOW 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。. `& o+ Z. d8 F( N, x5 S+ ^3 \
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225g/8ozclotted cream1 J: X" u; D: x
For the crumble topping
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2 ~( Z3 ^! y! I# ~% \( x \) X; T1tbsp chopped pistachiostvb now,tvbnow,bttvb3 y% g5 x* ` H* E8 t) M! ^
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, L& e/ m1 Y: L B6 ]3 ?% F5 ^1tbsp nibbed almonds5.39.217.77:8898" X" M* ]4 n. U% ^
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, U t- \) X0 f; q i& r公仔箱論壇1tbsp demerara sugar9 \2 w/ d' Q" M# A5 k. ^: f
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; H6 M+ U9 W; T; u5 }5 l' @5.39.217.77:88981tbsp rolled oats: b$ k7 P D% M0 q9 H8 F$ P; ?
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" r1 p% d E4 l9 V# [/ }$ `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。1tbsp desiccated coconut
0 M2 q V' q8 i( v公仔箱論壇Preparation method
+ F$ k) P M* `/ b5 h - 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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tvb now,tvbnow,bttvb: G0 \9 B: C+ \ U
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發表於 2014-4-9 01:01 AM
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