Strawberry soufflé with crumble topping and clottedcream
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0 z/ S* g* Y0 R" O( [: P( T& Y/ i公仔箱論壇 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。# ~* W! B" o0 L) y; f+ I R
7 R; w6 m3 w) @( 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:88984 Z; f9 J1 v2 X' |* c, Q: q. B
Ingredients
) M, {0 }; ~' D5 w, H+ hFor the soufflé
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9 D* r) g$ r7 @- }$ g; q- l/ b3 Ctvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled5.39.217.77:88982 r( e! v7 z$ |- m% j
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4tbspdemerara sugar/ Z, [% @) Z/ n! L6 }- u$ C
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1 d6 v( p5 u i: N公仔箱論壇1 lemon, juice only
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! r4 H) i, X& }) A4 g4 {5.39.217.77:88982tbsp kirsch
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- k' o) O3 E) P% O$ Ytvb now,tvbnow,bttvb2tbsp cornflour
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2 b" I- b6 v4 u9 H7 u10free-range egg whites
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! x$ h1 w' f; W6 K5.39.217.77:889885g/3ozcaster sugartvb now,tvbnow,bttvb: h# S* F' ?* l- P+ P& |: n0 ?
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, Q2 G" L. M9 D225g/8ozclotted cream
3 x& X! y7 H @/ J3 u& p j2 ]tvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios
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5 g' f! T* \: }) g1tbsp nibbed almonds' B2 ]$ V9 \2 f) ]0 h1 S
·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。4 {% `8 J/ A b8 I
1tbsp demerara sugar+ i0 Y z( x0 J* N Y
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1tbsp rolled oats5.39.217.77:88984 z& O B5 t/ o# B, Q6 w
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3 d7 [2 x' W1 Y1 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。1tbsp desiccated coconut
9 A% u: p, b% A) E3 K$ S7 APreparation method
, l7 C# B0 f( @4 K3 l( I; a5.39.217.77:8898 - 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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