Strawberry soufflé with crumble topping and clottedcream, j" g: }0 {1 A T
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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。+ u0 I% J" J3 C z
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) W5 {5 A/ i- b. c) oTVBNOW 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.tvb now,tvbnow,bttvb' w8 }8 N# ^- `
Ingredients
+ r, }8 S3 I2 n9 W: C, W3 H3 VFor 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。 P; O' l0 i/ k
·公仔箱論壇2 W9 w& _5 g- }2 J. C' _8 H
600g/1lb5oz strawberries, hulled
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6 H8 R8 T& t) O1 X4tbspdemerara sugar公仔箱論壇% X& Y- A; n4 X) r# Q
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1 lemon, juice only
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7 K& a1 i: U j! o2 [2tbsp kirsch
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$ i: l. M% f: }! s# R* v9 \ j3 a" _tvb now,tvbnow,bttvb2tbsp cornflour
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, I) ~- I% ^$ ?: c公仔箱論壇10free-range egg whites
* s& q) U) p% { 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。·, Z* ]0 `& p- v6 h; }* `
85g/3ozcaster sugar5.39.217.77:88984 I( c6 H/ o0 @1 B) H5 l
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9 v( j" W5 S: p- q1 X公仔箱論壇225g/8ozclotted cream5.39.217.77:88980 f5 N5 h: b$ b1 e
For the crumble topping
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) [ X3 O5 w2 e9 ~1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.77:8898* u. {/ e8 M: m K
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1tbsp rolled oats
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1tbsp desiccated coconut
- p4 C# F. B+ M9 ztvb now,tvbnow,bttvbPreparation methodtvb now,tvbnow,bttvb' ^0 v% {% N; x+ ^) ~( {* b
- 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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