Strawberry soufflé with crumble topping and clottedcream5 \! i3 h, G/ s# g6 R
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+ G q1 Z" q! Y' a公仔箱論壇% e# p/ w/ ~3 A( r& f
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u5 d9 c3 P1 t6 x! YTVBNOW 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.公仔箱論壇( q9 N4 _: W& B! `3 S! W5 o _+ _7 f
IngredientsTVBNOW 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: q5 m' R8 a1 o, ?( L
For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇- U$ d a" n2 c; h N
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5 E4 k G* O9 v3 [4tbspdemerara sugaros.tvboxnow.com T; p$ R' F/ z3 b$ B7 G
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1 lemon, juice only
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$ k% H9 X# g# ~os.tvboxnow.com2tbsp kirsch
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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。$ v) C' p7 V1 _6 Y ~- E
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. \6 X6 U1 I) a. |0 L2 j8 bTVBNOW 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 whitesTVBNOW 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; G1 }* i q
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85g/3ozcaster sugar
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225g/8ozclotted cream) R: a: s; Y" F5 d& T' `; H
For the crumble topping
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( T2 R' L, p1 P4 j ~8 a0 @: Y$ u( m8 L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。2 {2 K, L @6 M7 }: l
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) U' e* ]4 w7 i5 N3 |9 T公仔箱論壇1tbsp nibbed almonds
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1tbsp rolled oatstvb now,tvbnow,bttvb; ^3 Z: S! b5 H8 u1 c
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. l: M9 o7 v2 F% x% b* q1tbsp desiccated coconut
: g- z' i S; j M' y公仔箱論壇Preparation method公仔箱論壇, |- y" _- Q4 \* T/ Q- ^/ X0 C
- 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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