標題: [甜品] Strawberry soufflé with crumble topping and clotted cream [打印本頁] 作者: oopsyalicia 時間: 2014-4-9 01:01 AM 標題: Strawberry soufflé with crumble topping and clotted cream
Strawberry soufflé with crumble topping and clottedcream ( d/ O+ F- D$ Ntvb now,tvbnow,bttvb( F9 @: O8 f8 N( I
+ o( x9 W7 E! m$ f. Q公仔箱論壇* `6 Y" S: s$ F3 e1 C' h4 j
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/ S7 D: H+ G4 r. C4 AMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé. 8 I \! h0 L$ j- x- q- {tvb now,tvbnow,bttvbIngredients5 [3 p% a0 g& `1 j" [- }* i0 s
For the soufflé公仔箱論壇; m& y2 c* d2 r$ O! m
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600g/1lb5oz strawberries, hulled $ e; `) B* b- }· 8 O# y2 x5 E9 F4tbspdemerara sugar公仔箱論壇- J4 z% ?& f, e+ m7 Y+ y" s0 j
· $ j% g1 s E& w2 o公仔箱論壇1 lemon, juice only b6 H7 i6 {7 ?" a/ v$ Ltvb now,tvbnow,bttvb·8 p+ R% b! I# k" I2 [
2tbsp kirschTVBNOW 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。4 f% \0 K" [( ]7 c% G2 D+ B0 e
· 0 ~/ L0 m! s: L) Y* 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。2tbsp cornflour ]3 p) [5 _" y$ H$ z' N7 ztvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb1 o( L. p5 R' Y/ _
10free-range egg whites % c8 p& @ h+ \2 p" R3 P ]" ?tvb now,tvbnow,bttvb· 9 E7 z: ]9 x7 U8 L公仔箱論壇85g/3ozcaster sugar公仔箱論壇 U E _2 j3 c9 T
·www3.tvboxnow.com3 J; l$ D( Z" V+ H/ X( G
225g/8ozclotted cream 2 @$ M7 G: }% s9 i6 W% O/ Y公仔箱論壇For the crumble toppingwww3.tvboxnow.com9 k. K+ R( W" {8 D) c. _
· - u5 {8 U/ J# L E% p- }tvb now,tvbnow,bttvb1tbsp chopped pistachios9 r1 l3 x- e0 Q1 }
· : o8 F* v3 b$ D' e: ]1 U( ^www3.tvboxnow.com1tbsp nibbed almonds 3 `& n5 M& ^4 n5 gTVBNOW 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。·tvb now,tvbnow,bttvb4 N, l! m% U3 K- R4 B! ~
1tbsp demerara sugar ( h$ l, F) v# j: y, Z公仔箱論壇·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。8 X# [& D0 h6 ^; i/ {& o
1tbsp rolled oatstvb now,tvbnow,bttvb7 p/ W& H$ h0 }# i: d. l
· % i: U" e1 F4 e+ t) @2 Lwww3.tvboxnow.com1tbsp desiccated coconut公仔箱論壇! q. k8 k W4 U `4 Y) ^ Preparation method8 h8 v4 U0 i: M, f4 F
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.
