Strawberry soufflé with crumble topping and clottedcream
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5 o: ]1 G" ?+ {" n7 hTVBNOW 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。www3.tvboxnow.com7 R- p" j( f" G4 U4 @6 I+ s5 C" c8 G
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。! ~2 g. ?* w F; H
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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* w5 F" F2 c- p n, b- X公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled
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3 K1 M L! B6 C3 i* P' f- R) j公仔箱論壇4tbspdemerara sugar% ?; n) P- p& q
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇! U9 G$ V! y* \# y! P
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0 k% j* f' q: A5 v, M2 ^公仔箱論壇10free-range egg whites
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: k: w' U0 R; n$ a/ I9 g公仔箱論壇85g/3ozcaster sugar
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" G7 ]8 v- ~2 [1 n$ jtvb now,tvbnow,bttvb225g/8ozclotted cream
" S" q i" u1 h# i: cFor the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb: o# Q- \( P9 X- i9 f& T' z. D
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( h6 j3 w' x% N2 b3 Z$ W1tbsp nibbed almonds公仔箱論壇' @' m! H+ `4 X' f. b' T
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1tbsp demerara sugar
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3 i! y& v0 \ g公仔箱論壇1tbsp rolled oats
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' i# v6 {, K, U- y1 R; h, M; y公仔箱論壇1tbsp desiccated coconut
0 G; ?2 d! ?4 Y0 K6 A$ w: Utvb now,tvbnow,bttvbPreparation methodwww3.tvboxnow.com- q0 j8 d5 S5 J- v/ h
- 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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