Strawberry soufflé with crumble topping and clottedcream ?9 G1 h& T3 _
; [% b0 e3 P2 Z; m* j) h公仔箱論壇
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. W9 {/ Z" X, K _公仔箱論壇 公仔箱論壇$ A8 k( a: H. R: X, Z5 B" l
. ?: N, d l! M C5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.4 [/ D3 u7 u; ^) M! U
Ingredients. }0 f2 p: E6 e( R' K
For the soufflé
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600g/1lb5oz strawberries, hulled' b P- n L8 E- K" L# G
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4tbspdemerara sugar
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0 I# ?- u9 L* N _! L. J! ^1 lemon, juice only5.39.217.765 o' O" v: g5 } v9 \; K
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0 ~0 Z$ `; }5 O2tbsp kirsch7 U7 k- ~( i2 a8 T' G, e9 u) |
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2tbsp cornflourtvb now,tvbnow,bttvb4 i# `$ I5 K0 K2 Y4 s: `5 P
·5.39.217.76# z& h% A4 w/ {6 o% p# K
10free-range egg whites
0 K5 |+ V6 O6 g5 {1 _* Q公仔箱論壇·
( O/ R' t9 i! @- @! J9 XTVBNOW 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。85g/3ozcaster sugar
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225g/8ozclotted cream
5 t* D4 s7 c9 ? SFor the crumble toppingtvb now,tvbnow,bttvb. g L) \" M0 R8 N0 V' I0 S
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1tbsp chopped pistachiostvb now,tvbnow,bttvb. h. |/ w3 Z7 q9 A/ M
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" z: V% \* W* ]; Q: ntvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar
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5 g! p" a- b( V4 e# H. s- K% l5.39.217.761tbsp rolled oats
x! J. T5 r! g% P2 f3 x b公仔箱論壇·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。& m2 Q7 ^. n/ C: ~1 F$ X
1tbsp desiccated coconutTVBNOW 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。* |% X3 [! z* _) b( {. }- a
Preparation methodtvb now,tvbnow,bttvb6 N$ {1 _3 j6 m, H
- 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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