Strawberry soufflé with crumble topping and clottedcream
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2 N( n( b9 \5 e% ^6 I: j公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 ?: _8 k/ ^% Z6 |( Otvb now,tvbnow,bttvbIngredients; C1 V1 T$ U& T
For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇, Q, N% x8 q4 D- ~
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" t2 h( M2 D, i Dtvb now,tvbnow,bttvb4tbspdemerara sugar5.39.217.76: [8 {1 ?& R3 d" S2 C) ~. d1 v" r
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1 lemon, juice only
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+ }+ }. x- c& z* ` Jtvb now,tvbnow,bttvb2tbsp kirsch公仔箱論壇1 l0 N# K+ ^/ c+ f* Z
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2tbsp cornflour5.39.217.76/ Z6 ], }, R& S0 J/ [7 d
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: B2 {( Z4 I8 \* N) ?公仔箱論壇10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb3 I4 t5 A% K, [6 A4 y8 _4 e3 F
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225g/8ozclotted cream公仔箱論壇. d5 Z7 }' ]5 w2 e7 V, v- a9 S
For the crumble topping公仔箱論壇9 p" X/ ^& v! P* d
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) @6 |& x! F( n3 a5.39.217.761tbsp 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。' E0 u6 k% i; Z$ C
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1tbsp nibbed almonds5.39.217.76+ T' q Q+ P, R" I& ?
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1tbsp demerara sugar
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1tbsp rolled oats
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" r M! @, J& }1 r3 NTVBNOW 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。1tbsp desiccated coconut
- [5 N2 M' K. u- N+ ?) f- Z/ GTVBNOW 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
: C- ^: Y% M, u2 `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。 - 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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