Strawberry soufflé with crumble topping and clottedcream
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, Q: y$ O! h. kTVBNOW 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,bttvb3 q J- `; S& F3 L2 D
- j; `1 D8 O! j$ e& a ^* R: O. tTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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3 S/ X) p, J; o! C: ^; H8 N600g/1lb5oz strawberries, hulled
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1 R' h9 T- x- k" q! a3 M公仔箱論壇4tbspdemerara sugar
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/ m' P9 ]" O N5 T) V0 ~1 O公仔箱論壇1 lemon, juice only
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4 }! i0 p* M8 i _% t5 r2tbsp kirsch
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2tbsp cornflour
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8 Z! f$ V R( i @tvb now,tvbnow,bttvb10free-range egg whites
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8 {1 U& H) S1 a9 e; I5.39.217.77:889885g/3ozcaster sugar% K. g9 K3 I% n) w
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225g/8ozclotted cream
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1tbsp chopped pistachios' b, {+ s* U1 S% S0 F. W* `" b
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1tbsp demerara sugar
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Preparation method
* _: ]. _5 j4 @; q& kTVBNOW 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.
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發表於 2014-4-9 01:01 AM
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