Strawberry soufflé with crumble topping and clottedcream
6 Y {3 M; ~/ Y1 f9 Z+ r, Htvb now,tvbnow,bttvb# @; w: e3 L2 E5 a
- Q0 {& M5 E' DTVBNOW 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。 \% P/ W7 S/ {, y. `
- N5 N- I: n% N& H( ~1 P
8 z" F- C# u$ J& \公仔箱論壇9 G: Z, f! N. p8 y1 @6 P$ p
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 ^# w: r1 v7 Y+ I, I) \: N公仔箱論壇Ingredientstvb now,tvbnow,bttvb# E3 Y1 Y }" B S3 m4 `
For the soufflé
# z7 u( w8 l7 g6 f8 D% X( a$ Ltvb now,tvbnow,bttvb·
! P% v7 L' A8 @( `7 i600g/1lb5oz strawberries, hulled5.39.217.77:88984 n! n. s/ w! u' o$ D' B# ]& w
·
# n& K- s) H' g$ z3 i5.39.217.77:88984tbspdemerara sugar
/ W- h1 _8 ^) b# f$ X7 l·
' ~5 t" ~8 p, P5.39.217.77:88981 lemon, juice only
8 ~: [. Q( C! R. s8 otvb now,tvbnow,bttvb·
% t1 s& L6 M" R/ _7 [" R( o0 S. u5.39.217.77:88982tbsp kirschtvb now,tvbnow,bttvb" i K, A* [6 M
·
+ j8 _1 W% V) Z1 S. }$ N$ X PTVBNOW 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 cornflourtvb now,tvbnow,bttvb, e: |, W, O$ c' J3 ]
·4 w8 V2 b ` H! ~
10free-range egg whites
' V( I6 X3 ]6 T公仔箱論壇·, a# G( B6 D2 `- E; B& F; Y
85g/3ozcaster sugar
8 ~2 \! V; [/ t' d·
/ L. J! ^& F/ S& v# x+ U) `5.39.217.77:8898225g/8ozclotted cream5.39.217.77:88980 H" v8 B4 \" h% f8 t* z- i2 a2 ^2 `
For the crumble topping
, X/ P7 z9 K" E- x" U9 x# z: Utvb now,tvbnow,bttvb·公仔箱論壇2 I/ d1 t9 Z P3 p% d# V
1tbsp chopped pistachios
; |5 ?8 o0 D" T5 S2 {, p4 n! A·
, E' S6 \* E' M/ Z! k0 ? P5.39.217.77:88981tbsp nibbed almonds
+ e' x I: k6 G5 b5 F: w5.39.217.77:8898·( e, k2 _; k6 a) M
1tbsp demerara sugar
+ H, S. F# J; k; ^, T5.39.217.77:8898·5.39.217.77:88984 p# C6 o5 G1 z
1tbsp rolled oats
( i; K: p U/ Q公仔箱論壇·
Q O, a7 m2 E# c0 c4 jtvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇% `7 H ^4 `* f2 Z4 q6 T( m3 R
Preparation method
% l. ]* w8 G+ H7 l公仔箱論壇 - 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.
^/ Z( x) V: j: m% D) N
. ]! e; _ u5 d7 ]公仔箱論壇
9 i# s1 V. O& [9 V公仔箱論壇
. O' i* t( N9 ^! D5 Y6 f |
發表於 2014-4-9 01:01 AM
| 
