Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898% K- \$ n+ j9 Z5 B; f
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# L1 v2 B- f E* p( E7 nTVBNOW 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。+ q y" k) p3 Y/ f: R* ^" c
tvb now,tvbnow,bttvb) V+ X. x; [/ O3 Q8 [- ^% u3 _
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" ]3 M, t& o" a& ~Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! c: J6 P& e/ B8 b' b' \' W% b
Ingredients9 N/ J! M) G( ~4 B
For the soufflé
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600g/1lb5oz strawberries, hulled
- u7 O& B2 E. e9 utvb now,tvbnow,bttvb·
) C% e: J# G+ P: U1 [2 \2 A4tbspdemerara sugar
3 x; i% }) i# d# 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。·
: R; `) j6 P" R1 D7 E1 lemon, juice only5.39.217.77:8898/ L( Y2 G' X! E! t+ S
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' }- e' r7 c5 ?4 K+ n) L% _: d5.39.217.77:88982tbsp kirschTVBNOW 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 F# Y- W( z1 J" u$ T0 k
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5 }* N4 D0 Q4 `' \" d2tbsp cornflourTVBNOW 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。7 ^' h- I- W* N4 z' B2 u1 P
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4 Q% K' N& p; N M8 {. [公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar) t" z' y% B( P& Y7 \
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% d9 J7 W( D+ S# D, C! F0 h5.39.217.77:8898225g/8ozclotted cream
, x/ {7 Z* _5 L& hFor the crumble topping公仔箱論壇! H* s/ w3 m: e) C* T( s7 y
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/ w$ f# |% g% w. n- p& c& N6 [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 chopped pistachios4 y& _% b$ g: z
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2 I& A% V# p6 f8 ?0 |" ~) [5.39.217.77:88981tbsp nibbed almonds5.39.217.77:88980 ^& N% [: Q5 c1 u/ g
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5 [! {6 }7 F# c1tbsp demerara sugar
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. ?. X: N# _* B; E1tbsp rolled oats
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1tbsp desiccated coconut
8 ^' \8 ?4 A! K* x# ^; `Preparation method5.39.217.77:88987 e, `/ y5 ^& W, m# F
- 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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8 Q" n1 G7 h4 }2 a# S7 z7 q" H& _+ k公仔箱論壇
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發表於 2014-4-9 01:01 AM
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