Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898/ L( ?( D) c% s2 i) a+ H
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d1 j& y3 m$ [, w& i2 i公仔箱論壇" d$ m c/ g/ _& D3 D
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) n, e% g/ ?' [( [公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
, b# U+ F- [$ m1 K& Z# TIngredients$ G& o) k/ b1 q4 m% C L
For the soufflé5 _# ]) l) s+ s7 L# Q
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600g/1lb5oz strawberries, hulled5.39.217.77:8898" h! W" g; {$ x" }
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5 k& }4 h4 J! K, T4tbspdemerara sugar公仔箱論壇. c3 E+ U3 n1 F |' W
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1 lemon, juice only+ g" z# @. ^4 l. e" p. U
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2tbsp 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。, s1 [! S7 @1 E. ~! N' h. E6 ^
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$ V- b! q! R& k6 g7 E, T' G2tbsp cornflour5.39.217.77:8898" z, j3 }. T1 j1 j. o
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10free-range egg whites5.39.217.77:8898& k! z/ U' t) N
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8 ?+ \1 Z- Y: J. A8 B# d* t公仔箱論壇85g/3ozcaster sugar
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' O6 |) K0 U$ i. R8 U5.39.217.77:8898225g/8ozclotted creamtvb now,tvbnow,bttvb9 h; x- }2 B; \# @ E6 P; v
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1tbsp chopped pistachios5.39.217.77:8898; W/ u* G! u0 e. A, O5 G( z
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6 k9 H% v+ L1 b) I9 }- n# B% F公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇 }% G" n: F) y" k
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1tbsp desiccated coconut
+ ]8 v6 h7 n: y" Y ]5 T& B, B公仔箱論壇Preparation method
( F' I* r$ D" g5 K/ `$ d 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。 - 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.
3 [* ]! b p! 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。
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發表於 2014-4-9 01:01 AM
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