Strawberry soufflé with crumble topping and clottedcream公仔箱論壇: g$ n) }& k1 l# Z. J
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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。% K% J- y0 H/ o* z5 ] c- Q
tvb now,tvbnow,bttvb* E% r1 i5 ?& N, N0 B* D9 T
% O. O: A( V& T; otvb now,tvbnow,bttvb
( C% L, `! t4 Q, {5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:88982 w2 O# \- m2 n/ E* P
Ingredients
+ r- P# z s9 l7 i6 i3 {For the soufflé8 u5 \, O$ ~0 g P
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! P- r% K. x* i; ATVBNOW 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。600g/1lb5oz strawberries, hulled$ i" j/ {& m+ Y$ y
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4tbspdemerara sugar
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1 lemon, juice only
5 `! y2 @1 e& |$ s; y0 ]5.39.217.77:8898·
' A3 F8 a/ Y% ? f7 v3 D, ITVBNOW 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 kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb* l) K, p2 j/ n
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9 ~. c# u% ~& f g! o( y8 u公仔箱論壇10free-range egg whites5.39.217.77:88989 [3 f$ l9 f) r4 R( M6 l
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85g/3ozcaster sugar4 n$ r9 @$ C" q" i$ r
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225g/8ozclotted cream. B& R+ e. ], i0 O0 I/ \7 M& P
For the crumble topping
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+ T e, U P" w% v/ u+ `9 Q6 @0 n$ ?1tbsp chopped pistachios
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1tbsp nibbed almonds
% v3 E0 P$ \( u) t$ w& xtvb now,tvbnow,bttvb·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。2 f$ A1 w5 l2 H6 A1 _9 V g
1tbsp demerara sugar5.39.217.77:8898+ N. p6 L- Y- M) ?
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; L T3 V8 G @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 oats5.39.217.77:8898: \% L2 H* d4 k- o
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, }" H, _" d" 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。1tbsp desiccated coconut
' Y5 o0 A0 o& _. G1 o% Otvb now,tvbnow,bttvbPreparation method
: r5 Z! N9 w" U Ltvb now,tvbnow,bttvb - 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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