Strawberry soufflé with crumble topping and clottedcream
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3 @1 @2 z+ Q9 J* A& r) k- w5.39.217.76公仔箱論壇 Z$ p! A- a1 t5 j
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76- ]; c, D; @- y8 S& H- e" X3 x6 l
Ingredients
, y9 A% _" c: L/ C- d2 w# vTVBNOW 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。For the soufflé公仔箱論壇8 K U) H% b7 T' `
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/ W Q- U2 K) r. |/ q5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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* z) b* X" k* ~1 lemon, juice only# y# f# ^, q9 K" n' \1 X, q6 e
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) h7 ]$ H6 F v2tbsp kirschTVBNOW 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。% C4 K0 ]$ s9 o: j' M. k e
·公仔箱論壇$ z7 b( N L# W; ? V8 E
2tbsp cornflour
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- D5 i/ `2 d5 q1 x$ `tvb now,tvbnow,bttvb10free-range egg whites
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+ T; C0 x& n: Q+ t9 Z8 I5.39.217.7685g/3ozcaster sugar5.39.217.762 G/ Q5 G% N% q( u5 _- b% E
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4 z) s1 Z8 {& l- l2 F( B8 A( c225g/8ozclotted creamtvb now,tvbnow,bttvb% n/ x7 t P. k+ [! h
For the crumble topping5.39.217.76: n; x3 }- Y8 O% H0 X& J
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1tbsp chopped pistachios
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( q" r* e- H# E% G- ]tvb now,tvbnow,bttvb1tbsp nibbed almondsTVBNOW 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。, N) L/ G# \& m1 p
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1tbsp demerara sugar
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1tbsp rolled oats5.39.217.76) q' [) r0 ?( H3 z! c3 j2 s
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2 B: j9 E: A* j0 _/ G _$ r' Y) p公仔箱論壇1tbsp desiccated coconut
& t- m7 E* U" a' m7 Itvb now,tvbnow,bttvbPreparation method
. q/ |* v' Z& J# C3 ?* {% j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.
4 G R5 `- ~ {) F* M6 y公仔箱論壇 tvb now,tvbnow,bttvb% o X- L- G( O4 L2 M$ j5 H
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發表於 2014-4-9 01:01 AM
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