Strawberry soufflé with crumble topping and clottedcream
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tvb now,tvbnow,bttvb6 z" {- q0 x T- g+ j8 j" y
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- e0 e- ~0 a+ J; d公仔箱論壇9 ^; q( ~+ e: k
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇/ C) y) t- x4 I; B
Ingredients
# u+ ~6 f& Q5 X: @2 I' QTVBNOW 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。For the souffléTVBNOW 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。6 f9 \: t$ G2 K( A9 r9 B0 H$ Q
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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。5 V$ a' m( p1 C% ? N9 A' L8 O
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1 lemon, juice only; |- |& d) V0 a4 r
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Z2 Q1 [7 n) E, t) K2tbsp kirsch
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2tbsp cornflour! g- J! j1 v3 f. D4 \( z
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& A- o( O! y8 p10free-range egg whites
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( ?6 L p+ r/ R85g/3ozcaster sugar, _4 t" Y& H1 p. ~2 |( e: s
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225g/8ozclotted cream5.39.217.77:8898+ N: j! q9 k; z
For the crumble topping
1 @) ^& o7 J- i# O) aTVBNOW 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。·
% q* o- S. ?& V( z! U公仔箱論壇1tbsp chopped pistachiosTVBNOW 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, _# X% u( H# j- i' a
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1 J3 h" W' g: @+ o* Etvb now,tvbnow,bttvb1tbsp nibbed almonds9 l$ u) s" j5 Q
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' s% i' e: j" H7 @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。1tbsp demerara sugar
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! |7 A) v8 r5 J1 L公仔箱論壇1tbsp rolled oats4 J, M! w P. s' o
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1tbsp desiccated coconut
- }3 W6 R* z# k$ I# E0 RPreparation method5.39.217.77:8898& E( b7 p+ u% G: Y* ]0 o+ ]5 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.
8 x" _3 u, Z2 O& C* L6 JTVBNOW 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。 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。, P! K6 d+ e# | m. Y" e9 G4 A& ?- {* O
1 Y4 t8 V! T. i" C, d* y1 N$ y1 cTVBNOW 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。5.39.217.77:88985 b1 G& u: T1 t4 ]8 y& p% W
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發表於 2014-4-9 01:01 AM
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