Strawberry soufflé with crumble topping and clottedcream
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I0 M( O0 m- i, x: G7 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。 5 e$ t9 ^" S4 b, Q; m# u8 @0 I
# @/ m7 r R$ ?, v, ^; Ftvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 V* |8 f. F' o; r/ G: C" 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。Ingredients
: \1 f# ^5 y* h/ J: n$ qFor the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugarTVBNOW 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。$ C9 B, s: i; c- i$ y
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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& A$ w, p4 E& F1 l/ s85g/3ozcaster sugarTVBNOW 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。( C6 G% |' a; V/ l, R
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225g/8ozclotted cream% _5 w1 G, O& J8 ?. {4 f% i0 Z% f
For the crumble topping
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1tbsp chopped pistachios5.39.217.77:8898. g! Z! K r2 `) ~ C( T
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1tbsp nibbed almonds/ @; B0 p4 |, C: a3 {
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1tbsp desiccated coconut
- q0 I8 B2 Y; ~/ P8 WTVBNOW 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 method2 z' x: G+ @9 K9 x0 g
- 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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7 W5 Q5 z* M, X; [5 s3 w- i; ]公仔箱論壇
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發表於 2014-4-9 01:01 AM
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