Strawberry soufflé with crumble topping and clottedcreamwww3.tvboxnow.com% G& ^. q4 @4 P3 b3 l1 K
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$ o; Z2 N/ v" c7 d' m% w6 {# qtvb now,tvbnow,bttvbTVBNOW 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 ]* Y, i6 g. s
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ V8 t+ I$ R; [" }5 b4 }公仔箱論壇Ingredients
0 m5 ^# j! V3 ]& _2 h( K" @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。For the souffléwww3.tvboxnow.com( A0 U5 X/ A4 z ]3 F3 }; s
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugarwww3.tvboxnow.com2 i: V& s; j+ |+ D, i
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1 lemon, juice onlyTVBNOW 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 ?, J/ a) Y# {
·公仔箱論壇: d4 @1 x' l, v1 a' ]" h6 Z" e
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。8 N5 G8 V5 h3 Y" T9 h
·公仔箱論壇9 h9 M( e1 p9 `. b) h. \
2tbsp cornflourTVBNOW 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。7 ^% G% J+ s9 N3 s9 j( g
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10free-range egg whites公仔箱論壇: a! i& d' f# \+ E
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4 O$ C3 G3 S! R. ~+ [85g/3ozcaster sugar
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: H( I6 O3 I! U6 `+ ^+ Hwww3.tvboxnow.com225g/8ozclotted cream
1 ?, U" r( g! t; h: I' W& |& J0 Z; Ztvb now,tvbnow,bttvbFor the crumble topping) ~/ G8 E# F/ V" K& P; }/ `
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1tbsp 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。) R. [0 N4 N% S, m" k% b8 X
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. |, {. R2 e; V& `tvb now,tvbnow,bttvb1tbsp nibbed almonds
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. d8 b) o; L# ]% B) E1tbsp demerara sugar
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. U) Z( |) D# y; ktvb now,tvbnow,bttvb1tbsp rolled oats
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5 l* k- F5 ?/ `0 Z- p4 ttvb now,tvbnow,bttvb1tbsp desiccated coconut公仔箱論壇+ n, F! P- h8 I" o. j$ D
Preparation method
4 J8 n. S, `- d; M* M - 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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