Strawberry soufflé with crumble topping and clottedcream
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7 Y$ o. g+ l9 M+ ~ n# ktvb now,tvbnow,bttvb公仔箱論壇- Z; B+ w6 ^. @6 O6 ?
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. G1 ]* j1 O/ [, g$ v5 T& aMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; M+ R$ b7 J3 D' F1 F( uIngredients公仔箱論壇2 l8 `: T/ C0 T0 C
For the soufflé
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600g/1lb5oz strawberries, hulled
$ a9 m! M ]0 n; T; k8 s8 h公仔箱論壇·
2 [. m4 r9 T8 |$ f( r. Z i5.39.217.764tbspdemerara sugar
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1 lemon, juice only
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0 J6 c H! e/ }$ ]' W7 b- u; y2tbsp kirsch5.39.217.76, w% G3 `/ L9 h$ ?7 [
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) m6 P) a" C+ `0 ?. J. ]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。2tbsp cornflourtvb now,tvbnow,bttvb5 x+ L8 x L# y5 d
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10free-range egg whites
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85g/3ozcaster sugar5.39.217.766 f3 J' q' p* m. y- @
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# B% U6 x/ ^) h6 f7 v( w5.39.217.76225g/8ozclotted cream* t7 z t7 ?$ g$ D& M4 G }; i( n
For the crumble topping
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1tbsp chopped pistachios% T7 V. i6 o' @ b+ ]% u
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! @( S9 ?3 ]! ?( M# l' G9 `( k& ~公仔箱論壇1tbsp nibbed almonds公仔箱論壇0 j- R- K- n: Q6 _% n0 N
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1tbsp demerara sugartvb now,tvbnow,bttvb; y5 [4 x( |9 N8 J
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1tbsp rolled oats
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) Z9 k0 S9 Z1 \1tbsp desiccated coconut: Z! Z( D8 ]$ z% s7 n# L: l! N
Preparation method
7 J' ~1 O$ G$ G! S& G1 {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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