Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。! k) K4 n0 K& j
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1 I' r& o3 ~' l. @# ~1 nMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ { t7 f2 n% X# s. ] k0 l公仔箱論壇Ingredients
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# X6 a0 O! B \& `" W3 {公仔箱論壇600g/1lb5oz strawberries, hulled
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7 Z p; `# l) I, k& u4 @$ u9 z公仔箱論壇4tbspdemerara sugar
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$ n: c% v* A* \$ k/ u0 [公仔箱論壇1 lemon, juice only
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+ w3 Z* Y% w& n6 r6 f2tbsp kirsch公仔箱論壇4 _/ f4 T) O) f+ s2 N3 C% u
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2tbsp cornflour公仔箱論壇) t, R/ }, [# N1 F+ ~3 ^0 [& X
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10free-range egg whites
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( l4 Q4 C& G3 [- i$ g1 {& S85g/3ozcaster sugar L a. H! N9 _6 I
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225g/8ozclotted cream
( r3 t' D0 U" _* g( m5 c% i+ H5.39.217.76For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb$ E( m1 w [5 w: [
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1tbsp nibbed almonds
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1tbsp demerara sugar
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* O% T- E. ~4 \; { c2 v1 b公仔箱論壇1tbsp rolled oats
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7 f% H/ B* x1 [7 c/ ~公仔箱論壇1tbsp desiccated coconut
& @: K; Q! ^: f! y9 h3 |公仔箱論壇Preparation method5 R: T J6 S; z0 l
- 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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