Strawberry soufflé with crumble topping and clottedcream
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0 ~4 U! W7 R. i2 U公仔箱論壇
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8 T8 ~8 @6 {) w- m6 ytvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇9 r7 h& x0 N$ ~. n- R( Q ~
Ingredients
( r& r! [! o$ p$ o" g$ |- Q. [- eFor the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb& r. {$ A4 w# h* u, {
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7 A. S2 X7 T& n9 G/ E4 R5.39.217.764tbspdemerara sugar0 _/ Y' q1 J) A$ {
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0 f" R( [2 e" I- z1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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$ N. _8 z5 Z* R- ^- ^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。10free-range egg whites
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85g/3ozcaster sugar
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. J* [' I& q2 j Q$ ^# Qtvb now,tvbnow,bttvb225g/8ozclotted cream
$ U# i5 u$ Y# E3 ~& g& g1 w5 {$ uFor the crumble topping
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1tbsp chopped pistachios
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1 x' F+ W' E% p1tbsp demerara sugar
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$ ?7 V" ~: u% ]' v& v5.39.217.761tbsp rolled oatstvb now,tvbnow,bttvb' U E- Z, @/ ~3 W
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1tbsp desiccated coconut5.39.217.76% c- |& t2 H3 I# R2 ~; b& ^! x
Preparation method
0 y! O2 A. V) e5.39.217.76 - 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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