Strawberry soufflé with crumble topping and clottedcream
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5 p7 I& ^6 ]0 s- `! P: i公仔箱論壇
, ^ |8 r1 {, `+ R9 \2 n J$ yMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb. d# w& I$ O1 f- y
Ingredients; s F q4 ?' ~$ {) u
For the soufflé5.39.217.77:8898+ F0 D, [! Z% D Q2 N- b: ^
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600g/1lb5oz strawberries, hulled公仔箱論壇% r$ b0 l6 d0 n" H" n
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4tbspdemerara sugar
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) @# f$ t# a v: m' \1 lemon, juice only/ g4 c. h/ z. o" p: v. w) L
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7 L8 m) \% ?! b6 V) X/ }2tbsp kirsch
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! U, ]- i- Q& ]" M# C2tbsp cornflourtvb now,tvbnow,bttvb$ [! B' I: C5 y; t4 C' h
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10free-range egg whites3 _# ]; Q- s! E5 I8 L; l8 @
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85g/3ozcaster sugar
; ]$ m; M' l' {+ 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。·5.39.217.77:8898$ u0 u) x6 J. n* e* t- H0 y
225g/8ozclotted creamTVBNOW 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。* H) Y* j( T) W! j5 N
For the crumble topping
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& w4 K* a8 U0 U$ v7 | \5.39.217.77:88981tbsp chopped pistachios
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" r* M+ D( O; l* G0 R# ?1 B- [2 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。1tbsp nibbed almondstvb now,tvbnow,bttvb9 `; r* D1 p! @
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, a- @1 z, i7 q8 d/ }5.39.217.77:88981tbsp demerara sugar
H2 } ]1 W9 Q; a' h公仔箱論壇·tvb now,tvbnow,bttvb, K" I; L3 M v
1tbsp rolled oats
( J2 D, _* m8 G* a! etvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb5 i4 Y# k7 Z: d& C! ~7 ^
1tbsp desiccated coconut5.39.217.77:8898* O& N, o$ T0 A6 h- Y
Preparation method公仔箱論壇! z- G6 ]) c3 N6 `- W/ H3 F& ?
- 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。: f: _0 K/ e& y# L- d$ N4 F
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發表於 2014-4-9 01:01 AM
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