Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。6 a3 O# ^6 ]' Q' f! ?9 B# A
Ingredients
`' _3 ?0 t# n: e9 [8 {) Z& Dtvb now,tvbnow,bttvbFor the soufflé公仔箱論壇" V- d/ E2 Q6 S
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& k/ b0 R$ x! H; }5 _0 \tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
5 r" ?7 H1 c/ |( Y! B4 q6 j' s0 ]tvb now,tvbnow,bttvb·
8 S0 p9 I$ s" Z" j# M0 ]4tbspdemerara sugar5.39.217.77:8898# J0 r t: I3 h
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/ f" n' O7 j" g5.39.217.77:88981 lemon, juice only
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0 }% m/ r! |( J7 A$ S; `2tbsp kirsch
6 J( u; K8 D+ B7 y- _1 c; W8 z) PTVBNOW 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。·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。3 T: T0 s* F0 y/ d+ z" _
2tbsp cornflour公仔箱論壇8 n1 T6 N; g5 b4 C
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10free-range egg whites& c9 y5 Q: n% z" S5 t% c: }6 E4 j; U
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85g/3ozcaster sugar公仔箱論壇8 W7 q3 c& U- ?! i7 {
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B. Z) e' b% d# @# j5 f" Q7 j6 i225g/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。) A1 ~) F' J1 r: R. V/ J
For the crumble topping2 e p, o7 g. C& ?+ k( u
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# [/ A# i w2 ]7 x, M8 D3 |0 h1tbsp chopped pistachios5.39.217.77:8898, \( K% L* I3 U) ~; p& F# ]9 P
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% O8 \# b0 D) R j7 F. @1 j公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
8 J5 ~& R- [- E/ b& [+ X% y2 ?Preparation method
$ f1 y5 D1 b$ f5.39.217.77:8898 - 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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