Strawberry soufflé with crumble topping and clottedcream公仔箱論壇: T% y: }: O; Q7 o3 p
! R' @+ @) b+ S4 U8 G- X5.39.217.77:8898TVBNOW 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。8 s! ]6 J2 {% j+ x5 e# B- g
tvb now,tvbnow,bttvb8 g$ K# l( _9 e3 s6 s3 X( ~5 A
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公仔箱論壇2 }+ H, G. y% j7 ?2 W- V
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 z F9 M! d. J! i+ C( f! l! w5.39.217.77:8898Ingredients
1 V8 D4 Z8 C9 w8 f) ztvb now,tvbnow,bttvbFor the souffléTVBNOW 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* h9 b$ L5 q4 T! i$ T( i
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600g/1lb5oz strawberries, hulled5.39.217.77:88989 R9 T' t8 ]" ^. L2 [' L) O
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4tbspdemerara sugar" N" O1 {5 S9 x! U. [- z: R6 a3 n% d
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, F7 g. h, I( B* T, Y1 lemon, juice only
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: G2 W4 q# g9 ^; s4 {5.39.217.77:88982tbsp kirsch
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2tbsp cornflour2 t O$ R- N) l. Y% l) C
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10free-range egg whites
4 K5 D5 t; d, z9 p, @·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。1 k* K7 o: t T8 g
85g/3ozcaster sugar公仔箱論壇: `" J/ e7 G% v$ \
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225g/8ozclotted cream
I3 q x7 L: [公仔箱論壇For the crumble topping公仔箱論壇& |' [( T" t: M1 s8 {
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1 v) V# `+ L0 z公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb: k$ Y! T5 T" |9 p/ X. g
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1tbsp demerara sugar/ E- S. n& W0 _4 D; O" A! C* M
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6 d8 m2 I3 Z! ^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 rolled oats
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8 C& G$ X2 U _' 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。1tbsp desiccated coconut
- e) h, M- K$ Q; M; CPreparation method
! g) e8 B5 U6 z* o3 JTVBNOW 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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4 _$ t* k6 p' }: ]: x公仔箱論壇
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發表於 2014-4-9 01:01 AM
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