Strawberry soufflé with crumble topping and clottedcream
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0 K) l! ~4 X4 U Ktvb now,tvbnow,bttvb5.39.217.76& e6 Q! l! A4 b1 f5 I0 E) j
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.0 U; F+ I2 V3 ]
Ingredients
4 |' r3 X+ X% w5 x5.39.217.76For the soufflé
d% W4 ~+ J, LTVBNOW 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。·
v% @; p0 r' q. y8 r% 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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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2tbsp kirsch
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10free-range egg whites
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( {& b) @0 `# @5 S$ |5.39.217.7685g/3ozcaster sugar
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+ i# ] X" x7 S1 w" E225g/8ozclotted creamtvb now,tvbnow,bttvb S4 G3 N1 A( ~9 ] S1 ~7 m
For the crumble topping
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1tbsp nibbed almonds
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3 d- z" x6 G7 A+ _5 g5 G5.39.217.761tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76' s t1 E$ X8 M( U! }
Preparation methodTVBNOW 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。: Y4 @$ M$ Z/ X) {1 P$ G7 O
- 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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