Strawberry soufflé with crumble topping and clottedcream公仔箱論壇7 [# V- B; @3 y; u# S
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2 _. B3 }) y$ C5 S3 sTVBNOW 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。
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 5.39.217.77:88986 i* h) B9 I& @8 p! Q8 G
" ^+ p% Y* ^# G6 j0 rtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898! v( X6 e+ \8 X4 T; o7 `
Ingredients! W* P, H0 d$ ^, U
For the soufflé- r2 Z1 @0 G& A
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& O; t9 ?+ d' q6 ^; C. t600g/1lb5oz strawberries, hulled公仔箱論壇: ?# f4 `1 ?0 _$ O
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_: U$ Q, q- D5.39.217.77:88984tbspdemerara sugar( g2 F) m6 _+ E, N' h* ~: l6 T
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% E& d$ \3 V5 H2 L D公仔箱論壇1 lemon, juice only q8 j# J% U) f2 n5 x: z }9 H
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2tbsp kirsch5.39.217.77:88981 m% p; m0 g" b9 d
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# \$ Y$ V, w+ a& E; n公仔箱論壇2tbsp cornflour8 [! Q. l( p! ~- v
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0 r( @( u3 \/ j5.39.217.77:889810free-range egg whites5.39.217.77:88982 |1 r9 F2 k, g5 P3 S4 \
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85g/3ozcaster sugar公仔箱論壇. m3 d4 U: f8 Q. U
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+ l! a* ^- O" i" B- G% s1 i V5.39.217.77:8898225g/8ozclotted cream
4 Z# P) |/ t9 ]! F+ s# x公仔箱論壇For the crumble topping
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Y6 T: T; h+ @* [2 U+ d6 O1tbsp chopped pistachios5.39.217.77:8898% X! T( D/ I. {
·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。, S# l8 g( m" E0 `; b
1tbsp nibbed almondsTVBNOW 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。0 g" e7 y7 F6 M% s9 n* F
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% m8 Z. C0 W* Y: B4 w8 o. x5 X公仔箱論壇1tbsp demerara sugar
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) b* j3 d1 x! y$ \0 m5.39.217.77:88981tbsp rolled oats5.39.217.77:8898' V$ T2 g- O$ [5 e0 t$ X2 T* u- Q" v
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; v: C5 w6 y* f" j# e: p8 I1tbsp desiccated coconuttvb now,tvbnow,bttvb1 W# r. H* F. k2 z& j/ l6 J
Preparation method
' C! n6 ~7 W% c( B% @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。 - 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.
2 u' e A! Q4 g( `2 e公仔箱論壇 公仔箱論壇1 e* n9 s& C) g1 A8 D6 O1 B4 H( ^
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發表於 2014-4-9 01:01 AM
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