Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。/ Y; ~" ?. n: S, `
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb9 J2 O8 v& M9 \+ K( S3 ~1 L1 Z( {4 l$ w
Ingredients
3 I# L/ a( C( i; u0 l9 A5.39.217.77:8898For the soufflé
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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。3 v) {9 d3 l) f- w8 m7 a7 A2 `
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1 lemon, juice onlyTVBNOW 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。( f4 H' H0 E* a& e! y- g) p
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$ ]1 m5 q* S+ v. M6 t% l8 W# F5.39.217.77:88982tbsp kirsch
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2tbsp cornflour( O/ j3 ^. A0 F- S0 T. f
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10free-range egg whitesTVBNOW 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% L1 Q# h+ e% h' \" f2 }
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85g/3ozcaster sugar
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225g/8ozclotted cream
3 f6 [" k( v) z, v& _* o0 p4 y5.39.217.77:8898For the crumble topping
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1tbsp chopped pistachios1 z$ k* a! s+ u1 x% W5 d9 M0 p+ O$ R
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9 J' ]) J/ V+ f, Q ^ k9 eTVBNOW 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 nibbed almondsTVBNOW 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。( K, I. C: E% J/ w {. _
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1tbsp demerara sugar
- s( ~! |' f/ R# 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。·
o5 h& e' q" W% x$ ]5.39.217.77:88981tbsp rolled oats5.39.217.77:88985 |% a1 f9 ]$ a' H+ H: W
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1tbsp desiccated coconut
3 @7 q9 B8 p& i8 ^Preparation method
# u# q* W3 s5 O6 |0 p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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發表於 2014-4-9 01:01 AM
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