Strawberry soufflé with crumble topping and clottedcreamtvboxnow.com2 P$ T+ G9 P9 `# b) V5 U; m
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; x: B. o$ W6 i- n! U公仔箱論壇
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0 x+ P8 {8 S# P$ r# C, }0 H公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb/ B7 s- S/ A& v1 a `9 }5 {; N
Ingredients4 f& J. z7 e `( F' b" A3 i$ ~
For the soufflé
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' r/ h2 t) {6 h公仔箱論壇600g/1lb5oz strawberries, hulled公仔箱論壇( _/ K9 \: {7 C. Z
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4tbspdemerara sugar
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2 f! y+ x: b. y6 r5 i/ \: l公仔箱論壇1 lemon, juice only
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% j2 n' W' _8 Y8 O) |( {: ^2tbsp kirschtvboxnow.com9 j+ B: l( {1 o7 e3 \2 c% r
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3 T/ @- X) T6 ?9 K3 W/ O/ o2tbsp cornflour
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* G3 r" A0 h7 Y. v' m! ]10free-range egg whites
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85g/3ozcaster sugar
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$ x. x! K5 F- [: S) _: z6 D: T$ Z8 ^225g/8ozclotted creamtvboxnow.com' x$ s4 g( T$ L2 q
For the crumble topping
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: @6 n4 @+ g K. I1 o4 ^4 Htvb now,tvbnow,bttvb1tbsp chopped pistachiosTVBNOW 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。$ {9 R! t4 h! q- _* ^7 f
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; x4 X# [) S7 G! w* O4 ~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。1tbsp nibbed almonds公仔箱論壇0 d6 B. H% x3 z, V$ m4 s' v6 [8 @
·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。- m/ p/ ?( l% T( B O8 p
1tbsp demerara sugartvb now,tvbnow,bttvb5 C- Z. V9 D( l# s* a2 K) F
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1tbsp rolled oats
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, `$ f2 L; ~, `" {" f8 itvboxnow.com1tbsp desiccated coconut6 J" P, b9 D. }% m
Preparation method公仔箱論壇/ q r! @2 M4 m u
- 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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