Strawberry soufflé with crumble topping and clottedcream公仔箱論壇/ T6 D& K. k; S6 H* w' N
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w# [' i! _- A* Jtvb now,tvbnow,bttvbTVBNOW 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。. |+ i% q2 N4 {, r% B
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' K, v$ a( u/ D, z
Ingredients0 j. ?8 p5 ^1 P; ?
For the soufflé+ u( }0 Q- V% L
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600g/1lb5oz strawberries, hulled; H# g2 N; }/ P; z( _' B
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; x2 }0 I; `) O) W) N1 y+ t5 P7 i" g公仔箱論壇4tbspdemerara sugar5.39.217.77:8898% C: y1 {& }# O, c9 ?. D
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1 lemon, juice only: }% w, D9 g& g" J j
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2tbsp kirsch! z- I) S. U& `. V
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" d) E) h8 t F& g: 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。2tbsp cornflour
% j; C% B# [9 F7 UTVBNOW 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。·公仔箱論壇9 T; J. A3 }" m2 y3 {' q5 n
10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb5 P! p" m1 a$ O5 Q
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2 s/ b& r! ^7 M; k- a0 L0 q公仔箱論壇225g/8ozclotted cream
) q5 k3 l v& l: D& {* xFor the crumble topping
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5 ]+ K" u- |3 f C( g% L/ q9 G5.39.217.77:88981tbsp chopped pistachios# O2 A; j2 C/ }4 {
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. B: y' a' y$ |& A5.39.217.77:88981tbsp nibbed almonds
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% w( b9 B. s9 H7 _4 j; P0 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。1tbsp demerara sugar5.39.217.77:8898* K0 h) h& Q3 J+ U8 v: Y: ]- O+ ]
·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。( S0 u6 i }9 b
1tbsp rolled oats公仔箱論壇3 S, ]3 }2 ~' @- l7 C; c
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1tbsp desiccated coconuttvb now,tvbnow,bttvb( y3 V0 b( q* Y0 g3 Q' f4 q
Preparation method
3 r, M1 T$ D4 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。 - 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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