Strawberry soufflé with crumble topping and clottedcream
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$ Y5 k% I9 C% iTVBNOW 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。公仔箱論壇8 z+ p& j# r. X' v7 \+ z
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0 u$ {. A- {6 y# R. _1 [! F4 Z* B$ r+ @Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.www.tvboxnow.com/ e5 U5 `2 A8 A& L
Ingredientstvb now,tvbnow,bttvb0 G$ F6 b6 w' K% m
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。, y' f' o% c' J' h" H8 l
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( U# ~5 H4 D. r9 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。600g/1lb5oz strawberries, hulled
1 O/ V) n- ?$ z G7 E, V- ^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。·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。 r/ D, F u' _, B* A. d5 z
4tbspdemerara sugar
1 W0 r$ B, q3 S. ?8 h: x: STVBNOW 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。·
6 ~8 X5 Y, B6 }% [. b$ 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。1 lemon, juice only公仔箱論壇3 U5 K" v, H# v8 q
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: [7 @7 ~0 E% t7 {' v; }公仔箱論壇2tbsp kirsch
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" h C7 c# _3 T, `9 N ]. s2tbsp cornflour
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85g/3ozcaster sugar
[% D6 R+ b' H0 E9 t1 G' P/ p公仔箱論壇·
" ~% K. W2 W2 ?5 T. O0 o+ i9 W8 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。225g/8ozclotted creamTVBNOW 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 o; M( _# D! K. ^; ^
For the crumble topping
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+ Y K) E" [7 r4 B1tbsp chopped pistachios1 a8 D% o0 F& Y2 ?6 ~8 F; X8 z7 b
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" Z* L9 t5 n) ^% P1 t$ fTVBNOW 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 almonds9 w: c1 J9 o/ }6 `- |5 R0 n0 c
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4 }2 o" g- Y# X% D7 ]& |9 [, l2 V1tbsp demerara sugartvb now,tvbnow,bttvb+ m! ~- G4 m: l2 f
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- W! T) ^5 H9 ~5 J. l9 c1tbsp rolled oats/ W, U: B0 T8 d0 a! b- k$ b
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1tbsp desiccated coconut
. \% _# A P5 G$ ePreparation methodtvb now,tvbnow,bttvb4 X0 c. u+ l' H B5 m- g4 L
- 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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