Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb* ?7 r' E- X1 E0 I
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4 P& l% E0 m5 @) z9 a c! b6 t) Y$ rMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
n7 n9 N7 j9 y6 j' Z3 {Ingredients5.39.217.77:8898( p7 _4 U a. O9 M# P: c* I
For the soufflétvb now,tvbnow,bttvb) @: ~1 z7 n, P2 V( a: Z4 J$ `3 G8 M
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
) t" L0 `0 F" f3 r9 Q公仔箱論壇·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。. u2 a q0 F. J" b) S8 I, ?
1 lemon, juice only5.39.217.77:8898& Y9 i7 a1 ]( ?3 e) j4 A2 J
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2tbsp cornflour5.39.217.77:8898) `- ?+ G7 H5 b) h6 o
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10free-range egg whites5.39.217.77:88982 K0 \0 g7 I8 r" x& d8 e+ n
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- {3 C+ D4 R8 W+ N% c公仔箱論壇85g/3ozcaster sugar5.39.217.77:88983 {+ v$ V! ~) e+ ]: R0 k7 [
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225g/8ozclotted cream公仔箱論壇6 e- j4 |5 l" K$ |- P" y+ V
For the crumble topping
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1tbsp chopped pistachios
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1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb5 n# Y Z0 C; x9 c4 t$ \4 t
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" u7 k# A& c. ?5 j! m8 j$ f7 ^5.39.217.77:88981tbsp desiccated coconut
: M x" [8 _+ m9 P, 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。Preparation method
6 m7 t: J) w% I) R p, C - 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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% p& c, h; `% Z8 K# b5 [/ }% h/ zTVBNOW 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。5.39.217.77:88980 [" M' a; w) \' b9 [$ |& C' c
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發表於 2014-4-9 01:01 AM
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