Strawberry soufflé with crumble topping and clottedcream
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: U; |. e' Q/ C: i# }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。 5.39.217.77:8898' A" L9 Y* _% i k( W
7 H% }% Z+ Q$ m+ lMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇# T* o, p9 s" M! e
Ingredients
0 a" v/ {; Z1 o# A4 M Q+ w公仔箱論壇For the soufflé! S# [! t2 E( B( [; T+ C
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' ~ m# p5 L: B6 d) x0 XTVBNOW 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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only0 b; R! b, |% h* J7 j5 V
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( c. A9 W' \$ z2 I2tbsp kirsch公仔箱論壇7 ~( O6 h8 _' `& M
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2tbsp cornflour
8 O' s4 K% q' ]: {3 v. ]3 Q' g0 tTVBNOW 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 O7 m6 D! t( X+ f) _: 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。10free-range egg whites% Z" N& O" G' g5 R8 a+ B) Q% ^
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$ B- X- G) o. C* C& j85g/3ozcaster sugar7 Y) b# P" k; k# Z6 q
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' ~) E: m3 e' l& h225g/8ozclotted creamtvb now,tvbnow,bttvb' ]5 `$ |; k# g; T7 q1 B- {$ F% ]
For the crumble topping
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6 h; S" ?3 t1 n t3 T2 U1tbsp chopped pistachios
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1tbsp nibbed almonds
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9 O- U$ i$ B6 ~$ U7 I. H9 }) ]1 [1tbsp demerara sugar
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1tbsp rolled oats
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# B/ ~+ j- V3 H7 ?1tbsp desiccated coconut
! O3 F1 M' I% M+ Q+ P; d2 A公仔箱論壇Preparation method
9 I( O l' q5 T$ mTVBNOW 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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