Strawberry soufflé with crumble topping and clottedcream
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4 q6 v* e, [' Q" a' k, S5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。3 U) S1 C6 Z9 U7 u+ Y1 X" h w+ \
Ingredients
2 r' { e1 |* v5 N5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.76: a; I2 t2 B6 g$ E' m; T
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4tbspdemerara sugar5.39.217.76) A5 ]+ p7 O8 w1 B* a! M+ }& Y
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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3 k M; \9 Y8 X3 |8 _% |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。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。! u% B: w+ w7 h+ f$ O4 B
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85g/3ozcaster sugar
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5 p' P6 d+ o0 i3 V) C225g/8ozclotted cream
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, q; Y& \4 H$ v8 j0 j1 N1tbsp chopped pistachios% M6 |# p: c- k' B
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# a& ?2 X6 L# s/ ^; X5 W. }, L7 P6 ktvb now,tvbnow,bttvb1tbsp nibbed almonds5.39.217.76. E# L8 }! q7 I* C: J, z& s+ w
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1tbsp demerara sugar
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& G8 e" o& `0 ~% J7 E8 q1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76# a5 D5 r6 e) K0 I4 s9 w
Preparation method
# c4 ^2 J( V( ], Y6 m: o5.39.217.76 - 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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