Strawberry soufflé with crumble topping and clottedcream5.39.217.77:88980 K7 S. o( V5 L& Q
) q( p7 W4 x2 l' v+ H! \! ~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。公仔箱論壇+ s! N% ]; g7 y& l5 \3 x
, h3 ]. W, G( |" K) v( btvb now,tvbnow,bttvbtvb now,tvbnow,bttvb5 a0 i" k( r. x) Z- D
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( U" |; j6 a% O2 Y" @$ x s. zMakethe 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。 t& A8 J% p+ _" G0 t% n! ` T
Ingredients5.39.217.77:88987 j/ B# x* N4 U9 y2 K
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar/ A3 B2 o+ i4 m- h; {
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1 lemon, juice only
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2tbsp kirsch& u# W6 d9 j& x# P
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/ |) \( p( ^- |6 Gtvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb: U& n! y9 N+ i* l& z
·公仔箱論壇$ P5 A b! K7 y: g* k
10free-range egg whites$ t6 R& L2 Z6 } }6 B: [2 U0 O
·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。+ m$ W5 ]& x4 t3 S
85g/3ozcaster sugar
, ` ^3 j' N5 I+ r$ \公仔箱論壇·
8 O8 r# f, L- w# q2 ?! LTVBNOW 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。225g/8ozclotted cream5.39.217.77:8898" U3 J: F, [1 Y7 G3 Z, {
For the crumble topping
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" a# ^/ u3 L1 [# _9 N- Btvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.77:88981 h" @) Z5 V/ K& S) O/ U' q, k1 i
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5 a& N& u3 z3 k/ F4 k% l c公仔箱論壇1tbsp nibbed almonds5.39.217.77:88985 c; p+ J1 |8 W: K
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7 T4 i) w: D( |% E5.39.217.77:88981tbsp demerara sugar
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* a V$ I. M- ]9 Stvb now,tvbnow,bttvb1tbsp 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。0 |0 B# F. h$ Q- x0 y; @
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- U! C6 `( b/ |, V* q5.39.217.77:88981tbsp desiccated coconut5.39.217.77:8898* c7 V7 w1 k" p( @
Preparation method
& b3 Z6 _* K8 F* d6 h# Y7 F5 ?: ^- ~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。 - 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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