Strawberry soufflé with crumble topping and clottedcream公仔箱論壇& T& e t8 C) Y4 C! b: h
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# |5 Y' Y7 ~9 v7 p6 K- F+ r( i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。% A- I" V; H/ f2 o3 X! }
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# P! ]/ m$ Y) j3 G& H公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 k2 @" I# t9 r公仔箱論壇Ingredients/ Z, K W5 _" l% T. A- u
For the soufflé公仔箱論壇# i: y$ ~' K# l B
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5 m+ W3 G2 V6 Y0 e1 o2 k PTVBNOW 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。600g/1lb5oz strawberries, hulledTVBNOW 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 w$ J4 X! S, G; e2 Y
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4tbspdemerara sugar
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4 c% u; R% @- r+ D. ctvb now,tvbnow,bttvb1 lemon, juice onlywww3.tvboxnow.com2 Z, H, H. W3 `( B6 U& o4 x
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2 f1 Z2 _3 h% Q. h& l6 W8 r# z2 ^tvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour
+ `" R8 R) ?& 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。·
. e/ t q1 s9 t% 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。10free-range egg whites7 _( D! y$ |, Z6 w* L N- {
·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。) U! z5 I5 |" n5 i1 b* r, W
85g/3ozcaster sugar
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8 w5 y: a/ I' L' S7 k6 h, P1 E9 J225g/8ozclotted cream
' Z& o6 p. x" k' R, k( @For the crumble topping
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1tbsp chopped pistachios
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# N) ~8 ?7 P5 E公仔箱論壇1tbsp nibbed almonds
1 B1 w! W H, z3 Vtvb now,tvbnow,bttvb·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 H1 u- f; G& t9 p
1tbsp demerara sugar
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% }! L3 X) G, O( l) ]/ H* D4 Mwww3.tvboxnow.com1tbsp rolled oatstvb now,tvbnow,bttvb$ x3 N& ]! U& c* {' g2 f2 g+ B
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1tbsp desiccated coconut
8 I! s" p7 \0 p: \/ T0 ZPreparation methodwww3.tvboxnow.com1 \% B9 F6 E# }, x0 D; c4 K: |
- 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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