Strawberry soufflé with crumble topping and clottedcream
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) n7 H) _: @) B" T0 K8 Q- U" Q* }Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 c6 J7 H' v! |) s& D7 t5 QTVBNOW 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。Ingredientswww3.tvboxnow.com& f: c3 x( X# o! {7 Q* P' Z
For the souffléTVBNOW 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 P4 T1 y7 R- l. x5 I
·公仔箱論壇2 r* d2 s' [- f7 s7 e6 b$ f- H j7 }
600g/1lb5oz strawberries, hulled
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0 P* ~3 S* M$ d) @0 j7 ]9 Wwww3.tvboxnow.com4tbspdemerara sugar
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9 k: m. | @0 J; L1 E& W& e. d1 lemon, juice only m0 Q4 E4 e( q
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/ D" E3 _$ w& ?% \) V# n公仔箱論壇2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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- X9 C/ u( Q2 m' P, {3 {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。225g/8ozclotted creamTVBNOW 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 U* ^9 J7 l9 E8 w7 i; T$ {
For the crumble topping
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1tbsp chopped pistachios6 a# T* e0 l/ }" D& l& ]
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1tbsp nibbed almonds5 Z2 j" l1 C) z1 S, |* j
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1tbsp demerara sugar; h. D m. _2 M6 i" A8 p+ @3 w
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, c* M! s3 c: I. o. H! y( ftvb now,tvbnow,bttvb1tbsp rolled oatsTVBNOW 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。 ^5 y2 f# C$ }0 A$ m V5 S8 o
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% G9 E0 ^( {* G5 A$ J0 Iwww3.tvboxnow.com1tbsp desiccated coconut公仔箱論壇& F# k+ o) @/ ~. m' w
Preparation methodwww3.tvboxnow.com) A' L- p% Z8 p8 t. H- A' V5 d/ z" E& R
- 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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