Strawberry soufflé with crumble topping and clottedcream公仔箱論壇1 \% @9 B" l: Q2 _- V
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9 J& S! j$ ?0 z Mtvb now,tvbnow,bttvb
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e7 ?, j+ I! I( \* P5 ]5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: g& A% A! q$ S% A: R9 z" n3 TIngredientstvb now,tvbnow,bttvb$ J' {* N6 z" _$ P F$ l
For the soufflé& v& B$ d8 G- U4 C* W" Z( o
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7 y5 I2 E& N7 r1 L/ O- |- S5.39.217.77:8898600g/1lb5oz strawberries, hulled
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2 j* M" K7 T6 T, `* j& A5.39.217.77:88984tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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1 g4 @7 v4 U4 X* ]8 [5.39.217.77:88982tbsp cornflourtvb now,tvbnow,bttvb! R x6 O6 [, D4 k4 p7 k) N
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10free-range egg whites
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( C! {; }/ m8 {- ~9 HTVBNOW 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 sugar
0 O, R0 l- G6 a" o/ J% x5.39.217.77:8898·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。3 i @) q, U4 U2 E0 j0 x0 e; t0 t
225g/8ozclotted creamTVBNOW 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。. R8 H. J4 i6 A$ D. A7 z2 v* X
For the crumble topping. k/ P: t$ ]2 ^3 V5 I
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' y( ]( h8 Q7 m5 iTVBNOW 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 pistachiostvb now,tvbnow,bttvb6 |3 |$ {9 S) r H
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1 n" Z: @* c. v4 s1 Ftvb now,tvbnow,bttvb1tbsp nibbed almondstvb now,tvbnow,bttvb% q" i0 }# Z+ {2 z7 v+ x
·公仔箱論壇3 t |* I6 e) b+ h# v B" i
1tbsp demerara sugar
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9 u# g, Z. R) p& Dtvb now,tvbnow,bttvb1tbsp rolled oats
& K+ R; i' i/ n3 k- t5 a: c' k5.39.217.77:8898·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。7 f4 b, U: s7 d: C6 Y; b
1tbsp desiccated coconut公仔箱論壇: z9 e4 K/ ^$ g5 B
Preparation method0 A; P u2 F8 A; |8 r) E* C# Z4 A
- 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.
" w8 f i h; R/ C9 ]: b公仔箱論壇 . b: i9 L2 w* c, \' H
5.39.217.77:88981 d2 O' O0 p1 w# g, E
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。0 _1 T% C1 _, x0 j: Z' B! {
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發表於 2014-4-9 01:01 AM
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