Strawberry soufflé with crumble topping and clottedcream5.39.217.76+ v: t1 X3 W6 n7 P( C- o1 K( t
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% G- F5 `9 ^2 ^, f公仔箱論壇2 N$ w. _# l5 o0 \# @& Y X7 V
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇5 Y! ]1 G E$ a, U+ L+ \. c
Ingredients5.39.217.765 \7 {+ ^8 u; ^, _% J* ^
For the soufflé
1 F- Y( e4 P: 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。·5.39.217.765 U+ a" ]2 K- f+ I6 I
600g/1lb5oz strawberries, hulledTVBNOW 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 E$ J$ O9 d" K6 l" }" Q% _
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4tbspdemerara sugar5.39.217.76( h0 ?, A6 m; b9 ]
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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+ ~, g! n# X) E- F( `6 w5.39.217.7685g/3ozcaster sugar
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+ v& c- w: d' m8 y225g/8ozclotted cream
9 C! z9 H6 W1 J" H8 ktvb now,tvbnow,bttvbFor the crumble topping' O. T+ d$ E" {3 W% L, M. [
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2 m% L1 S' \' H% j1tbsp chopped pistachios
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) u: K+ i8 l* S4 B2 y+ M0 t公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb; ^: m% y9 u' R+ Q
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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。+ c$ D4 t/ b: o% Q" J4 C
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1tbsp rolled oats
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6 Q& S5 v/ g# c! f; n% M5 s: x公仔箱論壇1tbsp desiccated coconuttvb now,tvbnow,bttvb3 { e7 x. s! |4 V; @
Preparation methodtvb now,tvbnow,bttvb" F+ I9 z7 s- p6 \" c
- 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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