Strawberry soufflé with crumble topping and clottedcream公仔箱論壇$ G% a# w9 o/ Z3 i& M/ V
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 公仔箱論壇. S' z/ F4 u ]& u3 V6 S
- i. K# u' r+ Z. l$ wMakethe 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/ K( U$ v) y! d
Ingredients公仔箱論壇) f* s; j. A% F+ l/ k2 n9 F
For the soufflétvboxnow.com0 \2 y9 `6 X4 C$ j
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( ^; A! W$ O1 n! q6 ~' D' G4 Mtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled/ r7 b' {' l y: e2 i
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4tbspdemerara sugarTVBNOW 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。+ W$ h' I" n# E8 S# n5 L
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1 lemon, juice only; k0 Q, K- c0 e3 e$ i& y
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2tbsp kirsch
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$ P. e! U! B7 m0 [- b( f, L3 Ctvb now,tvbnow,bttvb2tbsp cornflour
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$ z4 m6 |8 W3 V# A9 C4 O10free-range egg whitestvb now,tvbnow,bttvb) Y/ M' H$ B& ^2 _2 N* G" k& Y3 x
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3 M& o; l4 g3 r' \) ]" G) otvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇% F1 r) ?9 ?. p6 y+ q4 J% r
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5 c& f3 q1 V: o0 I8 d4 u5 R225g/8ozclotted cream
0 N) o- s5 v) ?* W# N7 XTVBNOW 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。For the crumble topping& B0 U6 i" z) Y
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( H; A: y$ P* f0 D& o# {tvboxnow.com1tbsp chopped pistachios
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3 \- `. C9 f p2 K3 Mtvboxnow.com1tbsp nibbed almonds% y5 g6 H4 O6 R$ x
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1tbsp demerara sugarTVBNOW 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。, A2 d- R( }5 {
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1tbsp rolled oats
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7 {/ G* ~- T6 F+ S公仔箱論壇1tbsp desiccated coconutTVBNOW 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。: w. n% ?" V8 h' ]+ N5 {. k
Preparation method
|% O, o5 r: B& B! p H+ @tvboxnow.com - 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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