Strawberry soufflé with crumble topping and clottedcream公仔箱論壇. `4 p) e; l+ e/ N, b0 }0 O
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* w5 m, J _& ]! _! d公仔箱論壇
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% \ W) ?% m: B& P: B- y8 y4 nMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.8 C/ l' e( a+ r0 M& G1 b) V) g
Ingredients
7 ]' {2 M& X. d. cTVBNOW 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。For the soufflé
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0 ^8 b; I" k6 b+ ^tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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5 T' W5 @) m0 ~6 o/ `2 B% R. c4tbspdemerara sugar
# X5 n+ J* ~% t4 U& [4 |公仔箱論壇·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。1 G2 Z F" [8 `& N
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。9 U; j8 K( S1 p9 q
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* L$ B3 H: [! h+ B1 X2 |" l' W2tbsp kirsch" W* b8 ~. o. v7 T
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% s: F5 h' \( G$ mtvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb1 A0 P: V9 \$ g4 q
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[8 Y, b$ A$ C, \10free-range egg whites
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) l5 P" T2 O* A. z0 K# p85g/3ozcaster sugaros.tvboxnow.com- a9 q3 s9 n2 K+ m
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225g/8ozclotted cream
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·公仔箱論壇2 U, p2 F; [6 g* L: ?: U
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。* M; x) Y3 }1 b* ~( L
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+ C+ ~7 d' P7 K/ f; [公仔箱論壇1tbsp nibbed almonds9 r. o" j. Y' w9 {- h- D) `
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8 N- f& y7 \- ]' n3 J1tbsp demerara sugar
?. H# N: y; c+ V. g1 u# C. J1 Q公仔箱論壇·tvb now,tvbnow,bttvb8 t: u" i( V& v- G7 {' d0 k
1tbsp rolled oats
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( r& [; Y+ _: Y: I" f* G* p Hos.tvboxnow.com1tbsp desiccated coconut6 w X, ~" U2 ^; q$ e6 o5 T
Preparation method
3 I8 ~- i0 j9 \2 h; Otvb now,tvbnow,bttvb - 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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