Strawberry soufflé with crumble topping and clottedcream公仔箱論壇6 a2 e- Q7 a* a8 e; e/ z1 u! ?& J
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% x9 e1 G2 B6 ^: S5 itvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:88983 p1 V; E4 o0 d1 v
Ingredients
$ p1 t% a' J6 R6 [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。For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇2 b8 h. b6 I8 b# J
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4 z3 R7 D. @! f& B- w; O* r4tbspdemerara sugar公仔箱論壇9 ?1 a7 b, K0 @* a2 k2 w
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4 X( O/ z: M8 T1 ]tvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇& a1 ^1 T# ~ B; }
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2tbsp kirsch
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2tbsp cornflour
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O# K- C4 ^( T+ {0 @% E1 @2 F) k+ Q10free-range egg whitesTVBNOW 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$ c7 p9 o% H& i/ [$ \9 o/ B
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* d2 F* h) } c85g/3ozcaster sugar
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0 |/ c. U% p$ Y225g/8ozclotted cream公仔箱論壇8 {2 m2 Z. s9 N4 h/ R( J
For the crumble topping
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9 D2 O! R. Q0 U$ o5 t7 qtvb now,tvbnow,bttvb1tbsp chopped pistachios: n K( }6 @0 _3 }7 Y7 J
·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。4 R2 [, v6 s0 ]- w$ {" r
1tbsp nibbed almonds公仔箱論壇9 V+ H' ]* z/ t! w. d
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1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb, w% S( n1 }# k6 [# U' x
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1 m: F3 Z9 x9 R( X3 \5 M+ d1tbsp desiccated coconut
1 L- Z' f" H6 F' w/ J5 p* @# z* `; m- r公仔箱論壇Preparation method
6 j+ O' A# u, b5.39.217.77:8898 - 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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