Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898; z4 ~- p+ B. o0 \& ?+ F. \! o
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- Q0 y( G& ?" j! y公仔箱論壇; R/ f5 ]! f G& ?4 P( U+ L
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: c6 M! j' L4 ~! a; U2 ?8 R& X* ctvb now,tvbnow,bttvbIngredients
9 M4 }& ^9 ?) ^# Z. y0 w5.39.217.77:8898For the soufflé: c* K) Z$ F8 S: v/ b4 M
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; j* o3 {; Q) ]' l4 ?4 Vtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
7 ~# B. h: Z" t公仔箱論壇·5.39.217.77:88985 E2 {! i! b1 r- k. g
4tbspdemerara sugar公仔箱論壇6 _* e8 Z" ~' v* d
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5 C0 [# a' W; V% y5.39.217.77:88981 lemon, juice only6 ^8 L% q) L& R' r9 \
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% f- l' V- y* z8 q) O2tbsp kirsch公仔箱論壇8 D' ?3 L# y5 V0 O; m
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2tbsp cornflour/ w$ M* F6 z& @/ T
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& e& t% p; r+ W' N0 r- i- c10free-range egg whites! Q" c. N; {7 C1 l6 F1 W7 G2 p
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3 ~, R+ M1 e/ |$ f$ Ytvb now,tvbnow,bttvb85g/3ozcaster sugar
- O0 b Y) _; |$ ?: P# P6 t7 W; f公仔箱論壇·6 |" s' f7 G' e- z
225g/8ozclotted cream& }& I) E+ ]: c9 P
For the crumble topping
`5 {6 ^2 H7 u- j) k. S5.39.217.77:8898·tvb now,tvbnow,bttvb6 E: W9 J; W" j+ k! z) f
1tbsp chopped pistachiosTVBNOW 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。4 M: H0 k9 y" h J: g# T; H* A7 W
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# }4 b$ W. x2 ?# a& r0 D1tbsp nibbed almonds
8 ~4 ?) ^: D3 p8 }$ \; E0 m# g公仔箱論壇·
1 M0 J4 Y, b+ o1tbsp demerara sugar5.39.217.77:8898$ }% a8 C; H2 A1 z5 K' ~+ ^3 z/ r
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1tbsp rolled oats5.39.217.77:8898, S9 }% I' z* p) A' ?+ j0 [
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( ~) |: q/ \: {" U5.39.217.77:88981tbsp desiccated coconuttvb now,tvbnow,bttvb0 V$ X+ Z; V7 s" E9 f
Preparation method
2 V. c) y' c9 N! q% N3 _$ [tvb now,tvbnow,bttvb - 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.
& [0 [8 i: ^* x& g8 ]% ATVBNOW 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。 ) N5 v. t9 W& F: r% d( y T% O) o
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發表於 2014-4-9 01:01 AM
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