Strawberry soufflé with crumble topping and clottedcream, [4 U1 O1 u5 ~: m( u
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! K8 g! ?% @6 ]1 T& M6 `! \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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇4 I/ @1 ~) Q& V3 {4 R4 O
Ingredients
$ w1 p( I" E0 H1 k2 `, {For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇) L& P$ h+ @7 W1 u2 W
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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。7 v" D& r1 m) v' L" J0 \+ v" P
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1 lemon, juice only6 r, Y$ i! |' W% }. {1 y
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- s' z1 u1 G% @* b6 A! s# c2tbsp kirsch
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2tbsp cornflour
& V- _3 S4 n2 [3 Y& _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。·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。# e6 W/ U' j; v& f5 i- i5 O! ` }
10free-range egg whites! s) v/ z$ o3 {& e6 O8 Q, a
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85g/3ozcaster sugar公仔箱論壇# ]$ K# O" ?2 v. d3 \( Z
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. o, a2 X: A g+ D2 }% U0 v225g/8ozclotted cream/ w5 B5 _- b( a6 Z
For the crumble topping5.39.217.77:8898/ W$ g9 P/ b f3 d; f8 K; g7 d
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4 M8 N4 U8 K. m1tbsp chopped pistachios公仔箱論壇5 S) N& n+ H. b& W
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1tbsp nibbed almonds
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1 P; d) z4 i+ _( }* A6 l2 o1tbsp demerara sugar
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* g4 j' M9 ]8 I9 A B1tbsp rolled oats5.39.217.77:8898/ S% n; \, b0 k) X9 T
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1tbsp desiccated coconut
: p+ v- C' z6 m0 c0 DPreparation method
3 Q2 E7 M1 |5 v7 M6 H0 F) k& f1 }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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3 E; j9 t. p: M* ?' I4 gTVBNOW 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。
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發表於 2014-4-9 01:01 AM
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