Strawberry soufflé with crumble topping and clottedcream! D/ r9 o+ D3 y. m; L! R6 e
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" y( P; @8 I- s# ] P4 `Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ z+ m+ F9 ?6 {6 xTVBNOW 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。Ingredients
# u- A0 ?2 l) ]6 ^+ j% zFor the soufflé
2 A5 x( v$ C4 ? ~/ @2 Stvb now,tvbnow,bttvb·
% A: y" ]' @7 W5 M. }8 p4 H600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb" y7 ^1 Z2 Z4 d
·tvb now,tvbnow,bttvb0 m" p) [2 x: }6 g
4tbspdemerara sugartvb now,tvbnow,bttvb/ Q8 @. T$ v5 W; C0 v! f
·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。' V2 B5 v: r1 j4 D
1 lemon, juice only
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2tbsp cornflour
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' u7 \- ?: M% j1 Jtvb now,tvbnow,bttvb10free-range egg whites
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+ @+ |8 R$ t( W0 E! G/ K; M1 S4 u85g/3ozcaster sugar/ n' S, ?3 _0 [. T2 e! D* O
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6 \2 \' Z$ x# M" y% \8 b5 |225g/8ozclotted cream公仔箱論壇* x, F/ Z" W9 V" S7 M! |4 v
For the crumble topping
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# M0 n2 ?9 b! s& q' _1tbsp chopped pistachiosTVBNOW 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。, a' x- D& {9 w) _* B" K+ r
·5.39.217.77:8898- e( m+ L4 g6 p& ?- F
1tbsp nibbed almondstvb now,tvbnow,bttvb7 |7 J3 C3 M- `# n7 U8 i$ c* G
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% u% [. ^6 b' u( o1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
/ g8 P- e, C) oPreparation method
* A- K9 o6 Y9 K+ _) p+ M7 `5 ~ - 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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2 {' H. I/ ~ x3 ^tvb now,tvbnow,bttvb
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發表於 2014-4-9 01:01 AM
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