Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb' \# G# }% g" w# k
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/ [! z3 |$ X: t9 q; o8 aTVBNOW 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。
8 m8 x9 w5 j7 n4 u* q5.39.217.76Makethe 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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0 z7 c b, X; ]2 A600g/1lb5oz strawberries, hulled5.39.217.760 W& R& s: v0 I6 j4 k" A
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8 @, b9 Y' R& n; j# C' d" C4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇4 D/ p3 L* P7 K6 v( [& P+ U- h. N
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2tbsp kirsch公仔箱論壇5 N& r' \8 u9 l) }
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2tbsp cornflour' v/ D* |' u4 E/ r- d) C
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
( |6 [1 W1 F2 i公仔箱論壇For the crumble toppingtvb now,tvbnow,bttvb3 K- U) |2 f; h; t
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1tbsp chopped pistachios5 u$ w' u& |! U, S
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1tbsp nibbed almonds
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1tbsp demerara sugar: v V" s9 f! f. m4 Y
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1tbsp rolled oatstvb now,tvbnow,bttvb+ J$ M9 l( ?! l( i6 h
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0 Z$ X6 b& ^ B: B1 S, `& u; j( |1tbsp desiccated coconut
1 a4 N- \+ [9 f4 Z UPreparation 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。* \- q. C% _/ Z
- 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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