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 A. L g: F$ M/ Y( R; P1 Etvboxnow.com# @2 d2 W) q( z+ Y# ^, s
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% ^0 d4 [. T9 b' e" ]$ Q : H7 V! B7 ~ c* N; [2 _3 Itvb now,tvbnow,bttvb ) W; Z5 l3 D% A# d$ z& Ctvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 U/ r9 x1 A6 w4 V: B Ingredients, M2 g/ d# y. o& e2 f
For the souffléTVBNOW 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。0 N0 ^* m1 Z$ l& g2 F
· 0 \1 H# U) U l. K, e3 j% I2 g600g/1lb5oz strawberries, hulled % n( {8 P: p6 I- B$ z ]7 Y/ x0 qTVBNOW 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。· ! @0 G# t9 b4 C$ j# oTVBNOW 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。4tbspdemerara sugar. Y$ u0 J* j1 a5 g$ I" x) n! p/ U
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1 lemon, juice only 8 L2 C* Y1 b7 p+ t$ E! S }tvboxnow.com· U! f$ T% T: O/ G; T
2tbsp kirsch 4 o5 F3 n9 Z9 Itvb now,tvbnow,bttvb·tvboxnow.com" F3 J% |$ v! |6 E: Y$ A% X- w
2tbsp cornflour% \# u0 J5 V% ^' W- f5 g
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10free-range egg whites ! u. a# S$ Q$ g4 Z* p0 ctvboxnow.com·tvboxnow.com3 W- W& {7 `7 ]! ~, v
85g/3ozcaster sugartvboxnow.com6 g4 v7 k) y/ ?( T$ t) r: ^
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225g/8ozclotted cream, f. k! J: y6 z6 @& H
For the crumble toppingtvboxnow.com2 y5 C$ X m0 _$ |" C" _
· 5 H' w, }, K- g9 y公仔箱論壇1tbsp chopped pistachios7 I& p) a0 ]; x- e. n- f5 X
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1tbsp nibbed almonds4 ~$ N! A) I5 v2 I7 h" O
· 2 U- @" z3 M* ~5 ttvb now,tvbnow,bttvb1tbsp demerara sugar ; ~0 J6 O% N7 e/ {tvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb* r; W6 M3 L# n
1tbsp rolled oats 9 }: y# u; ~) o# {3 W0 { i公仔箱論壇· 3 j4 }6 u* d3 B. D. i9 Htvboxnow.com1tbsp desiccated coconut : J* G+ [3 a c9 _* g5 [# mTVBNOW 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。Preparation method 6 L$ S1 H/ N- L: g( M. X) DTVBNOW 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。
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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