Strawberry soufflé with crumble topping and clottedcream
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9 `" \' o% G# f0 _1 @, J# w* ntvb now,tvbnow,bttvb
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' Z7 l) W0 _. F# iTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇 l8 d" R3 c$ C% E$ o; Y
Ingredients& a3 t7 t. u( Z8 u2 e2 ~
For the soufflé5.39.217.77:88989 ?- r" ^* R( o% l S; L5 o, o
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600g/1lb5oz strawberries, hulled+ T% z5 g1 Z1 S/ Z# ?
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3 G8 W8 P! v% D$ w! o/ }公仔箱論壇4tbspdemerara sugar
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2tbsp kirsch
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4 P: U4 y. r O o2tbsp cornflour5.39.217.77:88988 z! E ~+ q+ `% B
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8 V, E5 |% B' Q9 h; n+ o8 n( gtvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar
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/ _9 z4 k, B+ T225g/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。8 ^# L: y, @6 j4 `
For the crumble topping9 m& }2 O' ?- x, w- ]6 K9 m R
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- B5 y% B' H3 L$ r4 E3 y5.39.217.77:88981tbsp chopped pistachios
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& o3 k- ~1 z5 B; i& M+ M公仔箱論壇1tbsp nibbed almonds公仔箱論壇9 A& J9 z- c9 }, v0 T: @
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; a2 S4 P9 E7 F1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇! p8 b& @$ A" u2 F
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1tbsp desiccated coconut
5 M8 H3 u- G/ `& a0 r5.39.217.77:8898Preparation method
! |& g- K! I' t% [! ?/ 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。 - 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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發表於 2014-4-9 01:01 AM
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