Strawberry soufflé with crumble topping and clottedcream( z9 F/ K! r0 ~: q$ v: }2 L" |
3 T9 m# ?; X3 W+ J6 N" V0 t5 T5.39.217.77:8898TVBNOW 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 U$ p4 b: { u( S. _ R
$ {2 f0 F4 A1 P8 utvb now,tvbnow,bttvb
% Z3 i' Z! |4 U4 b5 g; x公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.% S H& x, X% p* e1 G ]
Ingredients
- P0 ` ]( [) jFor the soufflé% I$ |' F7 Q+ O) u% C
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; @8 D- U" o/ u2 u公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.77:88988 G' T) p) n$ t' W
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4tbspdemerara sugar
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% a' y( g* [, H! @% @1 lemon, juice only5.39.217.77:88981 k6 p8 v& j8 W0 v( c
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. h9 N2 C9 S( P% P7 h公仔箱論壇2tbsp kirschtvb now,tvbnow,bttvb7 W1 H6 ^/ t6 j3 [
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* W3 f* O& Z( N3 w7 Q8 l5.39.217.77:88982tbsp cornflour
- @& g9 l- j9 ]9 ^tvb now,tvbnow,bttvb·5.39.217.77:88985 U* ^, O. O) A6 n3 i0 ~! H; b2 V
10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇# N# `& k' {1 W7 d
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1 E e1 _4 O# x e, otvb now,tvbnow,bttvb225g/8ozclotted cream
: o* G, s* a6 L' X9 ^: Y; z6 R: XFor the crumble toppingTVBNOW 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。; V! L( w W% g* q* ^
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1tbsp chopped pistachios
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' T& T) O: ~& h/ z. DTVBNOW 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 nibbed almonds公仔箱論壇! ~, D% ~5 E" a
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1tbsp demerara sugartvb now,tvbnow,bttvb6 t: n6 x! D- b5 b& N+ o
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9 y ~8 i0 G8 c8 `* z- V1tbsp rolled oats/ k* c0 R% W( B2 p3 C
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- q \1 U* f: O; 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。1tbsp desiccated coconut3 b. z: B7 U$ n
Preparation method5 \4 B3 R8 q6 o% ^; h" o! j
- 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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