Strawberry soufflé with crumble topping and clottedcreamwww3.tvboxnow.com( e# B) U u% O# ^1 s
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5 X6 c5 y$ ?5 X% @0 f f- `www3.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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 t2 `9 {% `! n2 Q" o
Ingredients
! ~2 d, j+ @7 [+ u; N( O' ?tvb now,tvbnow,bttvbFor the soufflé
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3 a3 @2 @& h6 `6 d3 L公仔箱論壇600g/1lb5oz strawberries, hulled公仔箱論壇' D$ C J( m7 Y
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9 N E9 A( x4 B* D1 _2 T* k4tbspdemerara sugar
9 |6 G* }4 g& o# P$ i·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。* x7 h/ L! \. Q7 [' N" N
1 lemon, juice only
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- _- t2 ^9 `, j/ h/ n fwww3.tvboxnow.com2tbsp kirsch
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2tbsp cornflour公仔箱論壇/ I1 y. {' [* ~" K! v% j! y
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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。) R: O! e3 u7 q/ j P" u( Y! l% _
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1 A9 F2 L( K& D85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇6 O+ ]/ A/ R5 v- w
For the crumble topping
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1 Z! q5 v6 b9 t% _" J; r! n: y公仔箱論壇1tbsp chopped pistachiostvb now,tvbnow,bttvb3 Z) R/ s" @ E8 f9 t3 e& Y- i9 Y
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, z1 b! L0 S: C4 s% wTVBNOW 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 demerara sugar
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Preparation method
6 B: n, C; P& c4 [+ X" F, y - 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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公仔箱論壇6 \/ t* M4 ?3 l, d2 ]
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發表於 2014-4-9 01:01 AM
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