Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb5 f* h5 Q, k8 K9 V6 s. V8 Q4 S! E0 N
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: S3 V1 l# u( l, U( XMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 a x9 T5 U, i" E1 U3 F$ D/ E6 ~
Ingredients
) _* f& m0 q8 F# u; z1 R- @0 d+ Q公仔箱論壇For the soufflétvb now,tvbnow,bttvb9 {' p0 \" B/ Z5 C: Q0 F
·公仔箱論壇/ J0 ?/ D7 a+ j
600g/1lb5oz strawberries, hulled: k% x; }* E; u% t/ c C6 u' h
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4tbspdemerara sugarTVBNOW 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。: D% E, [: I4 p! ^# b+ _
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1 lemon, juice only
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) Q( ]* C8 o3 ^7 O9 Q* Ptvb now,tvbnow,bttvb2tbsp kirsch
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. K# p: h% }0 b2tbsp cornflour5.39.217.77:88988 ?! ]/ J' m. m
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10free-range egg whites
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, n' ?: O: z* J3 |$ K% J; U$ E5.39.217.77:889885g/3ozcaster sugar
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' f, N; T5 A: ?9 B0 Xtvb now,tvbnow,bttvb225g/8ozclotted cream5.39.217.77:8898* T. @9 k( x/ @& t
For the crumble topping
& r: U! N7 \* K+ y/ P9 d6 a5.39.217.77:8898·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。5 ]! Y+ L- i0 a( v& s' K; K& Y' D" q
1tbsp chopped pistachios6 `5 t1 @) [3 x& {) m9 i
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1tbsp nibbed almonds
9 j0 g0 Q" e6 ] c4 h( YTVBNOW 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$ }) ?* ], [; h0 _% D
1tbsp demerara sugar5.39.217.77:88988 Z0 A( \/ Z" z, g$ P1 x! j6 u
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1 r! l7 N; b `4 W! M8 [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。1tbsp rolled oatstvb now,tvbnow,bttvb/ z- ]# O, I2 N5 ?/ r: [* R: x
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1tbsp desiccated coconuttvb now,tvbnow,bttvb; T! ~# e9 M7 S
Preparation method3 e. F: M+ R! ^; |% Y. q' V
- 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.
tvb now,tvbnow,bttvb- b* M; z7 I4 O- A' E" V
5.39.217.77:8898# g5 a. q: M/ N$ M6 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。: }0 v. _2 L4 [* x3 d8 o. o4 R
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發表於 2014-4-9 01:01 AM
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