標題: [甜品] Strawberry soufflé with crumble topping and clotted cream [打印本頁] 作者: oopsyalicia 時間: 2014-4-9 01:01 AM 標題: Strawberry soufflé with crumble topping and clotted cream
Strawberry soufflé with crumble topping and clottedcream9 t/ P/ o; {( u 公仔箱論壇7 h! m3 r& x, K0 l% v4 F# |5 x! G4 G 公仔箱論壇9 A K( E% A0 |% f! Q4 ?% n3 l3 x 5.39.217.77:8898( b) v6 G# h0 \, T" V% l/ m
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇( G+ S0 j! ]# {7 |/ n! W Ingredients公仔箱論壇1 F$ M' E( h% v
For the soufflé. s/ W; @ J& o( c8 V# r. ^0 Y: E
· 1 F2 v o" [. U/ tTVBNOW 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, 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。/ D+ p4 }; W1 Q4 H, Y0 y
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4tbspdemerara sugar公仔箱論壇/ p( n& m: l x* V; H: ?
· " U+ a, ?5 z C# I1 lemon, juice only( r- c9 L/ ^# }
·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。. ^5 [8 ~5 L6 a: ^4 y
2tbsp kirsch % ]. e/ l2 d9 d3 K) MTVBNOW 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。· 7 C! }& A0 i# j4 n, q5.39.217.77:88982tbsp cornflour t$ d% Q1 \' V: N5.39.217.77:8898· , l& N& J9 D& Q P0 c" n6 M1 T10free-range egg whites, [, I- P; w$ P
· + _" |( p9 K. H, K; j85g/3ozcaster sugar 5 }+ Z$ g9 N* W9 ~5 qtvb now,tvbnow,bttvb· - _4 B; Q9 v2 L$ S公仔箱論壇225g/8ozclotted cream公仔箱論壇. A: D- \- z8 h4 c1 j O; z9 z
For the crumble toppingtvb now,tvbnow,bttvb! p' ?# m! _) D* L, L' O0 Y) X5 r
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1tbsp chopped pistachios 1 W4 J" k+ W; J0 D' u! W7 J5.39.217.77:8898· 7 v5 [, z1 F& ]5.39.217.77:88981tbsp nibbed almonds公仔箱論壇3 s1 d" n* }8 i/ {9 c0 x h4 ], x& d
· & m6 K$ a, w2 F' Y5.39.217.77:88981tbsp demerara sugar公仔箱論壇; G; r! r& }. k# r
· 1 ]! i _1 C! c) Z, D3 ]7 n, {7 w; I公仔箱論壇1tbsp rolled oats 2 |6 |% Q! [# d8 E% e# r" Ptvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb7 f; S' d6 ~# {
1tbsp desiccated coconut公仔箱論壇9 {( z2 h( s6 J+ F' P Preparation method / u" a) H- I5 [& c+ i/ h5.39.217.77:8898
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.
