Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb- t$ g; G. Y* i* A: A7 |
: U9 m: o+ ]: e6 j* c公仔箱論壇& m7 O! R6 @& ~: G
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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* m/ i- |- v0 _2 Ntvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled公仔箱論壇5 t) r8 |- N) Z% b
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* A7 B! E8 k5 a) p3 S5.39.217.764tbspdemerara sugartvb now,tvbnow,bttvb1 n1 [. E; h! Z1 [: n% q
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# \% ?& T/ r6 X5.39.217.761 lemon, juice only
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, _2 M6 I: _; ]5 M. @2 xtvb now,tvbnow,bttvb2tbsp kirsch
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+ ]: V1 ]; H* J$ ~/ h公仔箱論壇2tbsp cornflour
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8 \" y4 q8 `: [& A8 y- ?% S10free-range egg whites
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85g/3ozcaster sugar/ S* O# A( P/ M" L8 }7 q
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4 l. N1 V' {/ I3 U225g/8ozclotted creamTVBNOW 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。$ b; {( P b+ o/ U, { F/ T# S. O
For the crumble topping
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3 Y4 @* R0 L5 T( Z p1tbsp chopped pistachios2 N6 g! p: p8 R; ]6 @
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
1 B$ t' }2 D% NPreparation method公仔箱論壇( F# ] }+ `, l' k3 v
- 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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