Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇: r7 h9 f$ D) @7 A+ n8 i- C
Ingredients
i& |5 S0 p n" t& N9 Vtvb now,tvbnow,bttvbFor the soufflé
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6 Y" @/ c5 j$ s8 A& b* q* k公仔箱論壇600g/1lb5oz strawberries, hulled
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6 M+ U9 X, m( N+ mTVBNOW 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。4tbspdemerara sugar$ Z$ \ d: [7 J* L
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8 O# y8 E4 s: v2 Stvb now,tvbnow,bttvb1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇" H8 | i$ A7 l$ N
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1 V! k: h2 g* N* b1 F) K: ?5.39.217.7610free-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。" m. p" G: F: ^3 B
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( u& t5 }& T2 D; S+ B85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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。1 }2 M% v9 h! q+ f5 `9 [
For the crumble topping
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5 v1 g, d1 U n3 @0 e( W1tbsp chopped pistachiosTVBNOW 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。2 {( A/ S: `( T) C, Z
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/ Z3 c! `+ O) X- H& N: @1tbsp nibbed almondsTVBNOW 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. \& h9 b; x6 A
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1tbsp demerara sugar5.39.217.76! M) K" m/ F9 ~0 h8 K. ?2 G8 \2 E
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1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇9 P& o) S! U. u3 J2 j9 B+ G7 m
Preparation method
* x3 h% b/ J! p# }& p) G# \tvb now,tvbnow,bttvb - 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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