Strawberry soufflé with crumble topping and clottedcream, `4 j6 |$ g6 _( j7 f0 {3 E
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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。$ z1 k0 `/ L# x3 ?, r
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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1 ^7 s% D- E3 P; T, HFor 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。# `( J4 k# `$ I/ m5 i, P& n
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8 J D7 p# j/ q7 V% \5 P' P( ytvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb2 Q' ~/ Z+ d" V/ F; j1 m7 }
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) @+ x, Q, L% R3 g4tbspdemerara sugar
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4 D- N5 u' s5 a L6 U' U$ [8 v8 g: J" ytvb now,tvbnow,bttvb1 lemon, juice only
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8 G4 h, Q5 B. R+ X, c& a2tbsp kirsch公仔箱論壇1 d( _/ @% ]: ~
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2tbsp cornflour公仔箱論壇5 s! Q1 L. ]7 t% E
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10free-range egg whites+ B1 C/ I1 O$ |! \& Y8 Y4 T
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85g/3ozcaster sugar公仔箱論壇9 n& G( P# d6 u: L$ L6 z3 {' B
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9 ~/ p) Y5 B( L( ~/ M( H# I& \2 `公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb+ u9 p! k4 T8 H5 Y: g7 O6 T w
For the crumble topping
2 N0 ]+ ]6 z1 T+ u% d& ?4 \·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 Q5 r# k" g: v. q
1tbsp chopped pistachios
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, C* i2 c* \6 Z公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb) h& q4 L, }. s9 D) S: }7 a( A
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1tbsp demerara sugarTVBNOW 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。" F1 p. r; ~. R( ?6 f. M
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1tbsp rolled oatstvb now,tvbnow,bttvb! \& U k, M3 n2 a
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1tbsp desiccated coconut
1 ?0 w K7 g$ @, H$ `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。Preparation method
! {7 L# `' o' b" u4 K5.39.217.77:8898 - 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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