Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb9 U+ _) p: `# F8 N
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4 g" K, v' o/ s4 L1 `# `$ n5.39.217.765.39.217.76: z' G+ e. V1 T% |
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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7 o/ U" q: |9 P, K/ Y9 c# Z5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.764 f5 Z; W# l6 B7 z, [1 @4 w( L
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3 s( v3 A3 ?1 \+ F' U8 o5.39.217.761 lemon, juice only
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2tbsp kirsch5.39.217.76. [; L& c1 t( ?8 p a% S
·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。/ }9 j% l! g; D) D
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。* `$ z- b3 ^; y/ L* f/ g( P( K. v
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10free-range egg whites$ {$ e$ H' }0 z. y1 V' q4 }7 ]5 K
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85g/3ozcaster sugar
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$ [6 P' |. \( N- z r225g/8ozclotted cream公仔箱論壇1 y$ G5 z4 i% @
For the crumble topping
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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。. @' k ?/ |3 T: W `4 W8 S$ o( [8 Y
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1tbsp nibbed almondstvb now,tvbnow,bttvb- p( ]$ [% V$ q7 y
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1tbsp demerara sugar
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1tbsp rolled oats
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4 D% \4 `+ M! A2 c公仔箱論壇1tbsp desiccated coconut
, b7 `# G$ \+ z" c* r* S# t+ CTVBNOW 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$ j& C+ f! E# i# I& [: @# o3 S
- 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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