Strawberry soufflé with crumble topping and clottedcream
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2 n. Y9 X. A/ ?% P3 x' H" ?tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the souffléTVBNOW 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。% A( |1 C) J/ M, @
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; @$ d9 H& N8 x. e; y, R5.39.217.76600g/1lb5oz strawberries, hulled
: ], D" D2 m% [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。·
5 q0 ^" G+ W" R3 [- H, H0 h- K% Dtvb now,tvbnow,bttvb4tbspdemerara sugartvb now,tvbnow,bttvb4 y7 c3 |$ b- R) V+ {
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1 lemon, juice only
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2tbsp kirsch" [& j' h( M u' h2 H h. b% n
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" {/ y! v Z0 f9 b: }10free-range egg whitesTVBNOW 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。9 Q' V5 P# ]# \6 e' _2 f- I+ y3 w
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, x3 X M) c E* i+ B# k5.39.217.7685g/3ozcaster sugarTVBNOW 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。; Y: H0 n' m$ G! f" L. \0 w- B
·5.39.217.764 U- U& ^' a/ C/ Y
225g/8ozclotted cream3 u' a2 N+ ~+ i' q! U1 s2 f
For the crumble topping
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1tbsp chopped pistachios5 Q: K, Q' J; j# \! H
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' b' n) ]3 v+ Q( z" H2 P: stvb now,tvbnow,bttvb1tbsp nibbed almonds
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. N- F+ {& p0 b$ g& j7 E. I公仔箱論壇1tbsp demerara sugarTVBNOW 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。& A2 @2 W) _0 G$ F- I
·5.39.217.762 _* D1 r5 _1 _5 p3 m9 O% A6 i
1tbsp rolled oats公仔箱論壇9 ^5 `# y9 S) u- {8 f
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3 f; I% x* l& f ?7 u5 M' Y5.39.217.761tbsp desiccated coconutTVBNOW 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。- P! R6 d! ^& i- H/ F2 F+ v
Preparation method. C2 r( A7 w4 U3 b, K9 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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