Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898" R; A' ^" L8 [0 q* ]; M2 v
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3 M6 h9 [7 M( W5 q" P9 y' r$ hMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 F* n. N8 ^) v9 a' t0 }8 HIngredients5 M, u" Z8 U2 a; @) \
For the soufflé+ H) x5 t7 W& s. E% Q
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+ L, s, x( B) {# p% a' FTVBNOW 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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. b6 {! x. V. p8 N$ Y, V3 o+ O otvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
, Y4 h5 _! f# Q' }5.39.217.77:8898·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 m4 t w% t- `. S- K* J
2tbsp kirsch
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8 m* e3 |- a$ F2tbsp cornflourtvb now,tvbnow,bttvb ]& |# j* ^6 E; n* n& o9 w% i! N
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" U) \9 n+ U6 zTVBNOW 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 whites5.39.217.77:8898 m$ y3 O0 o; F/ D2 z) I7 s
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# y1 X7 l8 q3 D5.39.217.77:889885g/3ozcaster sugar5.39.217.77:88988 S2 A8 m& q$ y" n0 S* C* S
·公仔箱論壇7 Y, F' [: `/ l* _" k
225g/8ozclotted cream
r3 g2 d2 K8 J4 _) A. j1 h2 rTVBNOW 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 topping
9 @; Q% k- B L3 P0 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。·6 V# R, j$ u% g
1tbsp chopped pistachios5.39.217.77:88982 J. v3 d1 q& f, U! W
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2 ^3 P; X1 \' s2 @1tbsp nibbed almonds
+ n- ^1 l( }4 D+ ftvb 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。) s7 v+ q- A7 z& E! b
1tbsp demerara sugar
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( U2 p) G( V2 r# P5.39.217.77:88981tbsp rolled oats公仔箱論壇& y: ]: k3 h h9 R6 e
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- D& x$ W) Z* k7 u% e- }; h/ Ztvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇8 h4 g1 b+ E: }" b7 z; u* K7 g
Preparation method
* f' j1 J; }0 ?( _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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