Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 F. A; a' N' V- l; A0 e( T
Ingredients
% t1 F1 G3 P, B3 D$ [5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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。0 K! d1 a2 S6 o9 k3 s2 U% }, b
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. I4 E* v" G% l# @3 y5.39.217.764tbspdemerara sugar5 {* \* r( a% P; q* B
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1 lemon, juice only
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- w; x' D h) {: W5.39.217.762tbsp kirsch
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: E' T* V) i# e9 R! {# U# HTVBNOW 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 cornflour5.39.217.76! \7 [3 ^" ~( ^. B! X/ p3 j5 e+ g
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6 q# h' [% W, y' N3 b# |10free-range egg whites
. v9 f0 B( k0 @- w9 j; I* @' Stvb now,tvbnow,bttvb·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。( k, D# a4 f' f
85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇& L& X: [7 e% e2 o' [) i+ Z& m, ~
For the crumble topping公仔箱論壇) K/ k2 K2 ^2 E* ]
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1tbsp 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。& D4 N l% N9 Q' `+ {" W0 z
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. K, ^1 `/ n2 `/ c1tbsp nibbed almonds" P( T2 D/ U$ ?8 w; e( W) n5 `
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A% y- j1 c/ o8 ?tvb now,tvbnow,bttvb1tbsp demerara sugar
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. u$ W7 c( }1 u公仔箱論壇1tbsp rolled oats# u2 [1 X% u! T. I! U& H6 i7 W, ?
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, R" w& m1 T6 b" [5.39.217.761tbsp desiccated coconut
% f& H+ Q' I" G* R$ kPreparation method
$ b5 \# U- _+ _, d3 L1 h" L3 CTVBNOW 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.
- J/ i/ s$ e4 v2 J- x5.39.217.76 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。2 i2 V! G) O* U2 c8 _2 {
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。7 A' T. m+ d; L6 u
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發表於 2014-4-9 01:01 AM
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