Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇5 K) c. i/ @: R( r' U- t6 U
 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。! X* b# Q) A/ c1 V' R3 Q" c) b( w
( x6 r7 s: o/ N" C' atvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.. ^& N2 o2 p7 A0 v
Ingredients
! `7 o3 i# H4 ?5 M$ CTVBNOW 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 soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb F7 j4 r7 I0 u, _8 b+ N1 Q$ m Z' V3 ?
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! S! G3 B: w$ d, b5.39.217.77:88984tbspdemerara sugar5.39.217.77:88988 r; s1 o* v+ N- Q3 q/ L
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1 lemon, juice only
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2tbsp kirsch, I7 `6 G' h3 c* T
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2tbsp cornflour公仔箱論壇" `9 p+ K! c1 x
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4 i+ S9 `& | X- I5 J10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb1 t& l* y; P3 C4 K
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% F5 G: J$ ^; d; @5 W/ ]6 E公仔箱論壇225g/8ozclotted cream
# T9 d1 [) m8 J, r8 Q7 a5.39.217.77:8898For the crumble topping
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( e/ N: l- I9 s+ U9 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。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。: H7 Z9 X% }" J& Y2 m/ F
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, D' w- N! X3 \0 {+ ftvb now,tvbnow,bttvb1tbsp demerara sugar5.39.217.77:88980 |- U, ^8 h$ k+ G
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5 l7 m6 H: [& d' ]3 ]1 L8 s; J5.39.217.77:88981tbsp rolled oatsTVBNOW 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。$ O8 {, v4 j7 |
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1tbsp desiccated coconutTVBNOW 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。2 z* _ ~0 C- v$ F5 Q2 M
Preparation method
4 r: R$ H$ ?9 H6 M* T x - 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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