Strawberry soufflé with crumble topping and clottedcream
( q$ \+ s( z" i* T3 v公仔箱論壇
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3 n$ e2 e' n! `1 {( xMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé: G. W5 X. s. z
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb1 k) v! V1 J# }/ ^7 \! S4 m8 B
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4tbspdemerara sugar
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" g; i6 c ^4 p/ S; N5.39.217.761 lemon, juice only
- R2 c" b: T* Ctvb now,tvbnow,bttvb·tvb now,tvbnow,bttvb- L4 ?7 \6 i; R6 k2 h/ s
2tbsp kirschtvb now,tvbnow,bttvb. |- H3 i% D* V3 q. r
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% ~, a, Q. I1 b, G( b0 n- K1 ptvb now,tvbnow,bttvb2tbsp cornflourtvb now,tvbnow,bttvb5 r* J" F& s' J0 [6 ~- i6 X" }
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10free-range egg whites
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K6 D+ L9 U( \) E' E9 A6 ytvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted cream6 @1 r4 T& a; U0 I
For the crumble topping
2 N# N, h- ?4 T2 K- u0 m9 R% Dtvb now,tvbnow,bttvb·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。2 A2 M/ b! N4 J* z+ B6 K
1tbsp chopped pistachios
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4 ?7 }- u4 g) v+ R8 {tvb now,tvbnow,bttvb1tbsp nibbed almonds
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1 d& |6 c u- a5 M: g" Y3 d1tbsp demerara sugar
, [ ~! G7 R3 O9 Q+ h0 b& q/ y·5.39.217.76: [6 \% P) W4 k# c u
1tbsp rolled oatsTVBNOW 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。; x% |# r% Y4 l8 b
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) ^+ Q" L- x5 l$ a: R5.39.217.761tbsp desiccated coconut
" h- W9 B8 g+ r9 D5.39.217.76Preparation method
' H6 T9 s& v9 S4 f4 g, B* k - 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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