Strawberry soufflé with crumble topping and clottedcream) t! _8 T' w* @3 Q5 `& z/ B; {# v
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( L3 i3 i0 F8 @1 u' qos.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 {" N3 ^4 w. r- q/ hos.tvboxnow.comIngredients
& u5 j9 @: o+ c( \* c% K; bFor the soufflé
0 A0 _5 C* u" y& t" M- k公仔箱論壇·
+ s, N: g8 C- p7 p9 ITVBNOW 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。600g/1lb5oz strawberries, hulled8 e2 P$ b; e( K- {+ Z
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9 y. T: \% l3 C# x公仔箱論壇4tbspdemerara sugar公仔箱論壇: d& @3 l$ @8 ~* s! ?
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7 u5 W- i0 [" s: t公仔箱論壇1 lemon, juice onlyos.tvboxnow.com/ L: F0 ~ M; H; Z
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" R: z0 L3 A/ ~3 W; Z0 N6 r5 E# jtvb now,tvbnow,bttvb2tbsp kirsch
( q, I& i+ X R0 c0 b' u公仔箱論壇·公仔箱論壇& ^ f2 l3 X, i7 c( l! W, I
2tbsp cornflour公仔箱論壇 I ~4 N0 s/ x% ~7 M( B
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7 `; n; Z' m! V% |( R10free-range egg whites
8 F8 o6 Y/ e: x, ?1 }4 z·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。7 L7 s! M) @7 R2 G% |/ L! N8 T# `
85g/3ozcaster sugar公仔箱論壇# |( O2 D! c; `, n4 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。! s4 R+ d \3 z, M
225g/8ozclotted cream公仔箱論壇( [4 b( Z( I4 Y
For the crumble topping
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+ o1 j: x- Z- L+ jTVBNOW 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 chopped pistachios
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W f+ e; F4 _6 d) 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。1tbsp nibbed almondsos.tvboxnow.com; i2 t8 p% R3 K
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: K; N7 \9 ^; A" c; n/ y1tbsp demerara sugar公仔箱論壇7 c& b' |3 u6 C0 l
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% k) X5 S9 J" _& M' ]os.tvboxnow.com1tbsp rolled oats
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3 E6 H" ?4 Z' X4 r# W1tbsp desiccated coconut
5 [9 l1 |7 {9 X+ O Y sPreparation methodtvb now,tvbnow,bttvb$ t) E- O8 t' K- ~" \
- 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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