Strawberry soufflé with crumble topping and clottedcream; g& l' a$ ?* Z7 D; E" R
U' ~# T. Z4 k9 C. a公仔箱論壇
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公仔箱論壇5 t$ U' \9 z5 C& }% I% C
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" ?# j' M8 ?3 {Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
s) M. r% j( O8 F) TIngredients5.39.217.77:8898% C( }, {* j( a( D6 m
For 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。+ z ^ X, w: n$ e
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) i& t3 L6 b) H: m$ c# p. E5 o5 o$ @600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar& ~+ w0 t# Y$ M
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- [) U0 y8 b6 q1 Btvb now,tvbnow,bttvb1 lemon, juice only5.39.217.77:8898, m+ i: \9 Q4 {) V4 R$ Q
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3 w- v: F8 Y: \" @: G9 [1 c5 @4 M2tbsp kirsch
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* H4 E! \2 {5 a1 A) T! Utvb now,tvbnow,bttvb2tbsp cornflour
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5 q3 f' m" W/ U& R5.39.217.77:889810free-range egg whites
, T6 M; I: s+ J9 s( A公仔箱論壇·
- P4 n7 E/ z1 u* k3 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。85g/3ozcaster sugartvb now,tvbnow,bttvb1 O/ g0 K2 \- ^) C0 E% u6 X/ G5 U/ M
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( l/ d4 V& O) L' s8 g* s/ c5 Q225g/8ozclotted cream! n }) } d. I2 M1 a
For the crumble topping& e! R \" p: A# c
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+ v: y$ M K3 {# ]! ]& k/ `5.39.217.77:88981tbsp chopped pistachios
?) M/ T% y# n+ M' I; M3 Z, ?8 oTVBNOW 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,bttvb( i. X' c1 v0 w7 q
1tbsp nibbed almonds
6 Q. \5 k; p' a% B$ |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。·) E7 ?" z( z a4 [( D. b' Q$ r% \
1tbsp demerara sugar
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1tbsp rolled oatsTVBNOW 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。: ?8 m* S$ f0 `" e$ y4 {0 J
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1tbsp desiccated coconutTVBNOW 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 G/ R7 k' E, Y. H8 p a
Preparation method) M+ t( O0 D \4 x! Q" R& k
- 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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