Strawberry soufflé with crumble topping and clottedcream2 H% v# p# Z7 f5 w& x
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2 S5 I$ [$ p/ d- O公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇' t" [- O: D5 f1 k* }# [7 @
IngredientsTVBNOW 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。: n' r! J3 ]: [( I+ l/ j
For the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.77:8898 m9 s% X: r& V. [
·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。" Q# U( H# c, _
4tbspdemerara sugar
0 s( f2 e y! N1 X+ x1 z5.39.217.77:8898·
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' a4 w6 A- z. [8 H, X公仔箱論壇2tbsp kirsch
. K, G7 @' X0 h" m& o# p1 N F5.39.217.77:8898·
0 O h% A. U& CTVBNOW 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。2tbsp cornflour
! q# A% ~! P1 z& ^" x+ l1 eTVBNOW 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。·公仔箱論壇" D& Y9 g& B4 u( r
10free-range egg whites, m* |! ] l$ s4 f2 ~
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85g/3ozcaster sugar
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225g/8ozclotted cream
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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。' i1 g- k9 s* b# d
1tbsp chopped pistachios
0 O0 n/ |1 M% p O8 u. z# J( c6 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。·公仔箱論壇; ` b" N. E& i/ \4 V+ m
1tbsp nibbed almonds
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: D" W- O9 F5 k4 M8 |5 i( {+ A- P公仔箱論壇1tbsp rolled oats5.39.217.77:8898" }+ o; z: c% Q# I
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1 |* F3 w& O! z! b' H1tbsp desiccated coconut
, u( M j; ?! Q6 ]' p8 v2 A9 }, [4 E1 _tvb now,tvbnow,bttvbPreparation method' @# `# A8 M9 H6 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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發表於 2014-4-9 01:01 AM
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