Strawberry soufflé with crumble topping and clottedcream
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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; z f. i: H/ f. S# l
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
! ]0 {" @2 ~4 `1 O, h1 E zTVBNOW 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。Ingredients
" ?0 W; v% O9 B7 k. i* p. dFor the soufflé5.39.217.77:8898" M5 \' \$ ^9 ?8 W' V ^& u5 M
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb2 v; n0 D$ _9 [8 Q8 `5 B8 Q
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇& f0 _7 L. F7 j
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10free-range egg whites
5 d) i; b! s( u6 ^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。·
3 i1 w9 q1 D2 Ktvb now,tvbnow,bttvb85g/3ozcaster sugar- K! r/ r# h; D7 E
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% Q7 K1 N3 ^2 z0 H5 |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。225g/8ozclotted cream
4 {. F" k. o% L3 l W5.39.217.77:8898For the crumble topping公仔箱論壇# P8 y# ^0 V+ y& l9 N/ h5 D# |
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" ?% p" i A9 q. V$ `公仔箱論壇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。+ _0 D6 d$ s- T6 i& l
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1 l, o9 h) F( c) I) W, P5 S5.39.217.77:88981tbsp nibbed almonds
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1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.77:8898* A9 w, _8 o- B7 Q* {+ F% ^7 c: a1 S$ L
Preparation method
% [% V5 X: B; S2 V( f% dTVBNOW 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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