Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb+ [1 D8 M+ F4 w( `4 @6 C% k
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, `! P( e3 n+ \$ l/ R# V公仔箱論壇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。# V( n+ q8 w) B9 j9 u. X
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# G' ]! h* q L2 S0 v5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. d$ U) z5 S$ A: WIngredients$ U* R6 }" w3 w, u' Y0 w
For the soufflé
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# ^8 e( U; ~* e" u1 K8 J5.39.217.77:8898600g/1lb5oz strawberries, hulled
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0 g) Q# v# g( \3 n公仔箱論壇4tbspdemerara sugar* C0 |/ [0 `$ L6 \# H
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: k1 \ C ~! T8 mtvb now,tvbnow,bttvb·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。" B! a3 i. k( ?* k
2tbsp kirsch
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2tbsp cornflour5.39.217.77:88988 T- B. i/ @/ I: v6 U* z' ^0 g
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10free-range egg whites公仔箱論壇# y6 \3 W y. Z4 `$ k
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85g/3ozcaster sugar
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225g/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 C' r# g# w$ l, E. F
For the crumble topping$ Z4 g; Q, a9 m) \
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2 Q$ s5 Q% D: w7 A1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇/ d+ `' g ]* e$ |* l' S
·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。- @, Z" K% b3 R! D' n5 I( A5 T
1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
2 O/ v7 P, T+ x" E) h" o5.39.217.77:8898Preparation methodTVBNOW 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。7 ], k* |* y$ o u
- 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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