Strawberry soufflé with crumble topping and clottedcream ^" p6 ^4 g0 Z4 p
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2 d: B2 {. E- t! b+ } p' Ttvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。( v* L# f9 B5 l9 f ?
Ingredients
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600g/1lb5oz strawberries, hulledTVBNOW 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。: Y& }' }9 j, `5 f" n5 t
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4tbspdemerara 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。+ t) ]/ ^) _3 Z: Z' }
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: [0 L' W' Y/ T! Y% _tvb now,tvbnow,bttvb1 lemon, juice only
6 \3 M& g* D3 \, h# qTVBNOW 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 c: w- s0 B j+ A+ D d# X$ m
2tbsp kirsch
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7 F& {2 ?9 U# w2tbsp cornflour5.39.217.77:8898/ v8 b8 G3 C! V
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" V `" @3 d* b" \1 Btvb now,tvbnow,bttvb10free-range egg whites; P6 C4 _* k& c0 m( X
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85g/3ozcaster sugar
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7 E5 s' r) \/ i+ O225g/8ozclotted cream
o3 _) O j1 ]% P! CFor the crumble topping
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1tbsp chopped pistachios
3 L' E6 `0 F9 j+ U9 vTVBNOW 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。·
" T3 x2 {- x( z3 I3 C% k, k- aTVBNOW 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 nibbed almonds
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2 R; K3 G$ W [$ t$ T8 l9 J( `5.39.217.77:88981tbsp demerara sugar
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1tbsp rolled oats
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3 l+ s% p0 ?( i& y6 Z3 E公仔箱論壇1tbsp desiccated coconut
2 G1 {* W4 P1 w; l' g5.39.217.77:8898Preparation method5.39.217.77:88986 B0 d5 H! c1 z; h; ?
- 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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