Strawberry soufflé with crumble topping and clottedcream
) o( x0 o. o$ |) H8 J7 e5 A4 ]公仔箱論壇
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6 h8 A: k- g4 m7 X( f) P公仔箱論壇 公仔箱論壇/ M$ g! a% N" N
! [: V) z. Q3 {0 z2 A! tMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 y9 Q& k m5 T- WIngredientstvb now,tvbnow,bttvb! T. B2 h" n% ~" g- c
For the soufflé4 o7 K1 |1 q# Q X' ^
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! O' l! \" i) j# S- H/ O公仔箱論壇600g/1lb5oz strawberries, hulled
3 d6 T c8 ] q- Y- e& uTVBNOW 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。3 H5 u; D: r5 @
4tbspdemerara sugar
2 n1 D/ N: H# k1 e, b# }5 }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。·
# _8 Z5 D; z% H: [' nTVBNOW 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。1 lemon, juice only; D' P) t" U0 L# m' N
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, L# q: B4 C1 O, k2tbsp kirsch/ X2 v; ^* x" B7 [
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7 e8 b% f! d! m. B |2tbsp cornflour
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10free-range egg whites公仔箱論壇: A4 t! a0 e T/ n
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p/ L# E: K3 g, Qtvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted cream
0 c4 B# C. g' q: B6 H% h6 q1 bTVBNOW 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 crumble topping6 K8 m( h8 ^& t+ f! W9 B: v
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. `- V3 [9 }6 k; b& y+ s8 a3 o/ Ttvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds
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6 e; ^( X) p7 ]# j1tbsp demerara sugar
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* l& ^% y3 S- W% q8 j4 c% @" b5.39.217.77:88981tbsp rolled oatstvb now,tvbnow,bttvb0 M- |, E* I3 Z; K
·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。* l: i/ F; c4 I i2 ]
1tbsp desiccated coconut
/ {1 V" F$ D. p: b& e& `8 D5.39.217.77:8898Preparation method
$ [* {# Q6 X4 J0 v n4 \4 N公仔箱論壇 - 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: ^ ?( y; C6 Z# m3 } \, k
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發表於 2014-4-9 01:01 AM
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