Strawberry soufflé with crumble topping and clottedcream5.39.217.77:88987 t7 Y6 J( e" W* a- m
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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。( O5 P3 h, K; \' q! N8 z& y4 l6 x- {/ Q
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.- P$ Q- d, ]; J
Ingredients
4 s# u1 V; f- d6 t& p3 B# Z5 h( h公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled
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E( i' n0 A! J1 R! h6 t公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch5.39.217.77:88980 r- c- [8 G; R, `- W6 a0 V
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) x3 ^" q C( f1 c& a! ^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 cornflour
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. K2 `4 K0 ?, `$ q) J V公仔箱論壇10free-range egg whites
- f8 x7 L0 @/ k* R) r, 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。·; W4 {, S, B% J+ H6 F9 S
85g/3ozcaster sugar
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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。: |" i o" N3 }8 y0 N- k- B0 [
For the crumble topping
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1tbsp chopped pistachios
' g8 B: V" P$ @! @8 W6 ]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。·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。. M- O9 K, s8 c1 v
1tbsp nibbed almonds
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% ~6 {5 v, V1 p1tbsp rolled oats
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. Y4 B. V; E% E5.39.217.77:88981tbsp desiccated coconut5.39.217.77:8898' F% \6 J7 e. z' } _
Preparation method
. Y0 y. x" ]! s' P- 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。 - 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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