Strawberry soufflé with crumble topping and clottedcream
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tvb now,tvbnow,bttvb% Z. q. y# P+ _7 P
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: n4 F! H8 m8 A3 c5 F" bTVBNOW 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。Makethe 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。) h, j" t! H5 }+ }8 T/ m" M u
Ingredients
' P/ |4 W1 U1 OFor the soufflé
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% ^9 ~2 T6 z4 P1 m3 dtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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% ]0 _- `' C$ } ytvb now,tvbnow,bttvb1 lemon, juice onlywww3.tvboxnow.com4 T9 U" D8 Y' W
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$ t. J. N1 G# x/ Y. w# P; \) ~2tbsp kirsch公仔箱論壇3 v" {+ e# Z. q3 z; i
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2tbsp cornflour$ C' {/ i* @ p3 \+ k% v5 Z* _
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0 u( T/ s( H$ N) s( r5 |10free-range egg whites
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# P2 w7 w5 r" X. M. G公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted cream
4 F, N3 ]- Y8 e公仔箱論壇For the crumble topping
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) b( C# S% S6 P5 Ctvb now,tvbnow,bttvb1tbsp chopped pistachios
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2 Z* C. K ?6 A* `+ }' N公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇* W t# L0 r, K
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. D/ l/ w' Y8 b* E3 c' S公仔箱論壇1tbsp desiccated coconut7 j) i( @/ `, ~7 f
Preparation methodTVBNOW 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 e* z9 ^: 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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發表於 2014-4-9 01:01 AM
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