Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb! O/ j8 I' w# V( o! V+ h
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0 s2 |# h! b: w! H9 d. E8 r. x2 Zos.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb2 J$ s; u$ F4 M8 g+ ^
Ingredients p/ q3 x: \% G- ?( s* [. Z
For the souffléTVBNOW 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。. m1 ?* L. ?- |" N
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; [4 j1 O# e% A( W6 Aos.tvboxnow.com600g/1lb5oz strawberries, hulled T7 p3 X3 \# q. T/ `: \( i
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0 b" ^/ q- d) V$ x5 p) E) E4tbspdemerara sugar公仔箱論壇8 p3 l6 a+ A7 Z8 J8 D/ `
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1 lemon, juice onlyTVBNOW 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。- Y C' I' p* u
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# V* y* ^* z% U+ dtvb now,tvbnow,bttvb2tbsp kirsch8 g! C+ e- t$ `# X1 S; x8 ~
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2tbsp cornflourTVBNOW 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。, y. {8 H% l: x# k" w$ F" R3 }
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9 i% M; v% Q3 G; w5 [2 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。10free-range egg whites
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6 F" @/ ?% {$ y/ }# C/ g, _" Z% w: D公仔箱論壇85g/3ozcaster sugar公仔箱論壇- H/ `, u& P- w3 D6 d
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3 N4 ~$ m1 O! ^" x( o. c: @225g/8ozclotted cream
0 h0 \/ G, ^+ E( @4 E* X' }( D2 J& Aos.tvboxnow.comFor the crumble topping
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* V0 J2 j# n1 J |* Z公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds, U2 |* [6 q7 D- }2 \% B% \3 f
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1tbsp demerara 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。, h3 [- e, o) N) w
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9 Z$ W' b! _2 `' Xtvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb$ |5 i5 U, J5 s7 p3 n
Preparation method
! M2 f& g/ o+ a, F9 P S3 H& G - 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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