Strawberry soufflé with crumble topping and clottedcream
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; q9 M: R9 y* X. h5.39.217.77:88981 e1 [# M3 P/ `6 |9 K, U0 _. h5 J
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3 M1 R. [. g5 C8 u% a& _$ K& k2 c公仔箱論壇5.39.217.77:8898) }& J* c9 {- `" w
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ E5 }5 b; e" a: ^Ingredients
8 x$ B( o9 t$ P$ x( e5.39.217.77:8898For the soufflé公仔箱論壇" m+ t9 r0 c+ A+ u
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& m/ `- h$ L' B. }# {: d600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb ^* i) a$ o. \
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% ?" V: h1 e; v; n% H8 D: M0 ]5.39.217.77:88984tbspdemerara sugar
& Z! h5 f1 g& A, Y" Q/ L4 d公仔箱論壇·
0 ^) i! e. S# h8 c% s+ [# }1 ]/ n4 V6 U& \$ ]tvb now,tvbnow,bttvb1 lemon, juice only
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2tbsp kirsch% V7 l$ q4 l' [( ?5 U& U6 k
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$ @4 R8 X: ?# z1 M5 B: b" n; F. j* q# [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。2tbsp cornflour1 |2 P' \0 ~1 ]
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% J6 I$ W' L# F1 m; F5.39.217.77:889810free-range egg whites5.39.217.77:8898- L7 u `3 J u8 ^
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85g/3ozcaster sugar
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225g/8ozclotted cream
! @# [8 H8 T; ]For the crumble topping5.39.217.77:8898# H! n4 K0 e' W/ y/ |0 g
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1tbsp chopped pistachios$ Y( i/ d4 a: k I( U- y# K4 G# F
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1tbsp nibbed almonds
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4 M9 c; D/ l5 b& a3 W$ j4 q3 G公仔箱論壇1tbsp demerara sugar公仔箱論壇% _, m% X$ g& M, G3 o' I0 |
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1tbsp rolled oats
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4 Y% P S( Y6 v1 x0 j4 F/ 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。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。; C+ Z- Y# Z4 G# d7 i6 v1 [
Preparation methodTVBNOW 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。5 G; ]; Q1 n! ^$ q$ | u( O
- 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.
5.39.217.77:8898 V/ d) s8 n/ ^0 p. G0 U- L
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發表於 2014-4-9 01:01 AM
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