Strawberry soufflé with crumble topping and clottedcream
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- c7 U' I- R4 O$ ~7 h, FTVBNOW 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.tvb now,tvbnow,bttvb- c6 F8 M$ t. y0 g% _
Ingredients5.39.217.77:8898; m9 @3 C& l4 F" J$ c. S+ X
For the soufflé
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( e8 ?- C7 q& m公仔箱論壇600g/1lb5oz strawberries, hulledTVBNOW 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。) q5 V, o& l0 H; j
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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& d0 r( J/ t2 e" ]: q5.39.217.77:889810free-range egg whites
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4 c6 O/ j! |& N/ q, O3 t0 ]5.39.217.77:889885g/3ozcaster sugartvb now,tvbnow,bttvb5 o& S; X/ E8 ]4 K5 I0 @. w! [
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225g/8ozclotted cream
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1tbsp chopped pistachiostvb now,tvbnow,bttvb' _" W9 h) ~. D/ m9 g
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1tbsp nibbed almonds" r0 c) K1 V' i
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1tbsp rolled oatsTVBNOW 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。* z! E- i# H0 D
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0 V& P+ ?* N6 |/ ?3 _* F1 W5 L( n5.39.217.77:88981tbsp 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。: F5 Z$ `# U, F# L5 a! J
Preparation method
! m1 x. q A* z2 J公仔箱論壇 - 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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