Strawberry soufflé with crumble topping and clottedcream
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+ [* A6 O! P: a" @" P5 t) m9 F公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; G& P, D, s* |& A
Ingredients
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/ q, w& I2 ?9 x2 K2 L8 B- F. ^4 h600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb/ J0 I: u4 t: q q& `+ H0 o, F
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: T3 W# j* N! e公仔箱論壇4tbspdemerara 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。1 Y/ F4 d9 s4 [1 a
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6 x/ `3 T4 z& M- r( t' C公仔箱論壇1 lemon, juice only1 v5 X" A- K+ r; b7 q6 y* R
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2tbsp kirsch
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4 C" o' n* A! o: o1 J+ k2 UTVBNOW 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。2tbsp cornflour公仔箱論壇& I7 \ I) C$ l6 B: L! z
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10free-range egg whites
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$ l% Y$ L( d* `0 x8 Vwww2.tvboxnow.com85g/3ozcaster sugar4 R2 Y) e+ I. V7 S
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/ P& w$ p7 q+ h9 y9 F1 lTVBNOW 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 creamtvb now,tvbnow,bttvb ^; d3 O) _6 Z6 w+ v$ q! ~2 T
For the crumble topping
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$ h! o! @2 P" y5 _www2.tvboxnow.com1tbsp chopped pistachios公仔箱論壇6 n& x& e5 @9 }" v8 I7 v
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4 y. F5 W( k( Ntvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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3 E$ }& d0 ~% o6 g; MTVBNOW 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 desiccated coconut
) @7 c1 b" k6 ?9 M! }Preparation methodtvb now,tvbnow,bttvb \' z2 O8 T5 ~4 }4 T# [# V1 Y/ P
- 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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H2 [1 G9 D: {% q7 `1 d& \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。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。0 n3 z# ?# B* C
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發表於 2014-4-9 01:01 AM
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