Strawberry soufflé with crumble topping and clottedcream
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Makethe 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。4 z* j( {% s$ p/ T) a' ^
Ingredients
: U) u2 T. _1 w5.39.217.76For the soufflé
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8 J9 d6 u& H3 R% M8 f( W' D4 y3 tTVBNOW 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公仔箱論壇1 o6 x1 E3 w, r
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$ T1 c: Z0 \' `- ]* v4 Ltvb now,tvbnow,bttvb4tbspdemerara sugar5.39.217.76$ G0 Q& k n$ l0 X/ Y
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2 j7 u+ B" I5 O- k' y' Itvb now,tvbnow,bttvb1 lemon, juice only5.39.217.761 p3 E4 i# M5 ^- ]( O2 [ O6 y
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2tbsp kirsch
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- i( p A6 C$ d& J8 M公仔箱論壇2tbsp cornflour5.39.217.76# M4 d& R& C+ }# V* S4 w& E- h
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10free-range egg whitesTVBNOW 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。 P d1 ], D/ v3 A
·公仔箱論壇$ U+ s$ U3 d2 A0 u- h$ K* _
85g/3ozcaster sugartvb now,tvbnow,bttvb/ C& ?; `: U3 I( V3 A
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3 q( K- Z/ _9 j; `225g/8ozclotted cream
: ~ A9 X: M! p3 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。For the crumble topping
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1tbsp chopped pistachios
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3 N/ P* q z& J1tbsp nibbed almonds
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1tbsp demerara sugar t$ ~" R6 O0 q. A' v/ X* I
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. T! M0 e0 v; D% m$ u& Htvb now,tvbnow,bttvb1tbsp rolled oats
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" N) b% y: g* _9 O+ d8 H D1tbsp 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。- e4 L7 p% A8 \! _' [ C: _" Z
Preparation methodtvb now,tvbnow,bttvb, }! C, W2 J Z3 g( 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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