Strawberry soufflé with crumble topping and clottedcream
) C0 R' [! G1 v+ `+ a: E公仔箱論壇1 @1 e& i# S% `$ G8 K9 D
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' l& T" ^0 [! g# p5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( T) S" w0 D0 e/ P6 oIngredients
. k m$ M& o; S1 {, u1 \2 m2 ]For the soufflé
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# q6 Q5 a& ~* A9 \5.39.217.77:8898600g/1lb5oz strawberries, hulled7 W5 c; M; [. j" }
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" }/ o4 b# h1 ^) y4tbspdemerara sugar5.39.217.77:8898) C( Z2 }* D6 Q
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1 lemon, juice only
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6 Q$ h- O8 A" h- T! [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。2tbsp kirschtvb now,tvbnow,bttvb& z3 ] J8 n; f7 J. X3 b; e
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4 @9 ?- {2 h# G" U/ B& c5.39.217.77:88982tbsp cornflourtvb now,tvbnow,bttvb* b0 B* t) V$ y3 b
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0 o/ @* W: f' o9 t10free-range egg whites
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5 K/ a& O* o: ^/ y' 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。85g/3ozcaster sugar6 |( F/ z, l* c
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; S2 u2 \. | C" p _2 h; ~7 c+ uTVBNOW 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。225g/8ozclotted cream$ f/ d! n* `, \) R: Y
For the crumble topping公仔箱論壇6 Z. N! E9 y' h" U. @3 j2 e
·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。, m" j+ ^. ]. h' C8 j
1tbsp chopped pistachios3 e1 l: _4 k+ A
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3 h% r5 P: V0 `3 f% P8 vtvb now,tvbnow,bttvb1tbsp nibbed almonds5.39.217.77:88987 m, D! C% b3 d. h2 S
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3 ^) C9 m& o3 o% gTVBNOW 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 demerara sugar
p# U* x0 @+ {3 d& F' o9 P f, A公仔箱論壇·
7 p5 K+ @7 B( J9 ?6 T; yTVBNOW 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 oats
6 N5 o4 Q' q9 R. e公仔箱論壇·tvb now,tvbnow,bttvb d, b5 R# T$ b+ \0 a) J9 p2 a( a
1tbsp desiccated coconut5 d& `. Q( [' ]( d( I* X* _
Preparation method
R, P& A' V$ I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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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。8 o$ X4 j2 o! n3 \
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發表於 2014-4-9 01:01 AM
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