Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇2 V# P; H# h" K
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: `+ E1 n) F( ]# ?' u$ ~, dtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇2 S3 ^" @- H! N* V& T5 f4 ~( |
Ingredients公仔箱論壇+ A3 M& \% p) V
For the soufflé
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/ V+ O! h; \4 a; g* M& i9 d" n( O5.39.217.76600g/1lb5oz strawberries, hulled
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4 D, g: _; t, b8 v9 n; ?公仔箱論壇4tbspdemerara sugar
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' h0 p" n G% T4 Xtvb now,tvbnow,bttvb1 lemon, juice only
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2tbsp kirsch
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' A4 i; D4 c6 ~& q1 ^3 A2tbsp cornflourtvb now,tvbnow,bttvb1 C+ e( R c# B O9 Z0 k5 G
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( w3 ~+ ?0 m1 u. u& [10free-range egg whites
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8 A6 H' p6 {1 H, _tvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.761 N* T) Y7 a. R z
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225g/8ozclotted cream+ Z2 L# h; t: D1 i- |
For the crumble topping5.39.217.76+ K2 |5 O$ I* D5 T
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1tbsp chopped pistachios
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1tbsp nibbed almonds+ G% R. u4 E& W8 S) M
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1tbsp demerara sugar
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( u' W4 n, p% X; X* H, V+ itvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut
' k$ b8 L0 |. E+ k& aTVBNOW 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
2 `. A. w* F/ H4 x公仔箱論壇 - 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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