Strawberry soufflé with crumble topping and clottedcream2 Y4 s7 Y: v- X6 u+ Y: J
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3 Y' `/ y O, ] s, c5 W, l5.39.217.76公仔箱論壇! H! n" u3 v/ H2 K9 h+ i7 @
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2 e2 i0 a! i Ctvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
, \8 x! L8 C; a4 C/ k+ Xtvb now,tvbnow,bttvbIngredients o/ B! Y9 e( p) }0 C: \1 M
For the soufflé
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' B P8 r: I7 s7 ?+ d- @* Q公仔箱論壇600g/1lb5oz strawberries, hulled
, ]' v) j7 k" @0 Ntvb 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。4 J; o7 C. [" ^7 @
4tbspdemerara sugar% V/ W* o6 s% R4 ?
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8 i' N- q V+ F+ V. s- w( Xtvb now,tvbnow,bttvb1 lemon, juice onlytvb now,tvbnow,bttvb+ L) x& f' ?5 I! ]6 E
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' ^. h" ~9 u$ yTVBNOW 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 kirsch
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2tbsp cornflour
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10free-range egg whites5.39.217.765 o6 R; {+ B$ k s$ K
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& S# ~& B( M8 z" {/ J: ^7 ]+ E ttvb now,tvbnow,bttvb85g/3ozcaster sugar
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* @6 a' Y8 ~4 e# b. o! T225g/8ozclotted cream公仔箱論壇: p( s7 U# o% B* u% t
For the crumble topping5.39.217.766 U& ^ ^# n- m* Z% |. L
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. L7 ]- Q, }4 p, n1tbsp chopped pistachiostvb now,tvbnow,bttvb/ k: X6 ~2 i9 B m1 P; U
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1tbsp nibbed almonds
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" |) H3 j# K) w7 C) ]( D- a5.39.217.761tbsp demerara sugar$ d, r/ T: C+ Z M
·tvb now,tvbnow,bttvb, j. x _! i7 i$ R3 E9 I5 {
1tbsp rolled oats
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0 ]* X# |! h/ j `tvb now,tvbnow,bttvb1tbsp desiccated coconut
' b) L; L9 p- r3 B公仔箱論壇Preparation method
# C7 n; M& X5 Z. f& m; Y - 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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