Strawberry soufflé with crumble topping and clottedcream; F* l9 a" q2 g+ s7 _' K/ k
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# h8 l5 k; ^" q- c }7 r5 L7 V公仔箱論壇tvb now,tvbnow,bttvb" B# @, e6 [9 {3 [
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' M, g7 T2 ]" f) t/ q, _! eTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇0 u2 B8 \$ p4 }9 U9 f6 _% z
Ingredients
1 Q+ e3 G2 O2 zFor the soufflé5.39.217.77:88980 o# \: e. l& u" t
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5 t* H% W8 a* G8 d# atvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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) [( j0 D Z+ \ o/ [1 d( m- T5 K( 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。·
. k4 l) J' Y1 M8 t2 i. A) [" [- [" ctvb now,tvbnow,bttvb2tbsp kirsch
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& o1 f" Z" L- S5 J0 b4 J8 j公仔箱論壇2tbsp cornflour) j' b6 h/ q5 W! d4 b; Y& w! v
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10free-range egg whites2 u% [5 P, }0 \5 I* e
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" q, X7 S. ?) O7 c0 R" ~- _& i3 h* B85g/3ozcaster sugar5.39.217.77:88986 C& y6 g: s; X5 B- A
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c: A6 \/ e" I225g/8ozclotted cream5.39.217.77:8898 |" k# U* N' N( J5 J$ l V; @
For the crumble topping
% A& j% H. o6 ^- H4 g% @/ T l" b2 MTVBNOW 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。·tvb now,tvbnow,bttvb6 O, t2 I Z0 T) y) r5 x
1tbsp chopped pistachios公仔箱論壇9 L+ S1 Y9 u' c$ Q; K
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb3 f) H: a6 @; c6 [8 v
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, r& {0 t* c) q( Y _+ [& j) Y1tbsp rolled oats! Q) k. A0 k% T5 Y5 `! _3 t
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/ C- m9 V' T4 d# @0 F9 D7 c1tbsp desiccated coconuttvb now,tvbnow,bttvb% n5 R: Y* r, g. v: R# q, k
Preparation method
1 R: s) P8 ^2 i$ m. g - 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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A6 j7 V1 x% e7 N, bTVBNOW 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 B0 `6 R2 C, V! v, b' @( _! e
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發表於 2014-4-9 01:01 AM
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