Strawberry soufflé with crumble topping and clottedcream
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9 I2 ~3 O$ }3 P3 {9 c% zMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb T. q% l8 C- `: N( M" s
Ingredients
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600g/1lb5oz strawberries, hulled
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# N# L: s+ W4 Z9 Dtvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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: f. A+ e1 D0 d; K公仔箱論壇2tbsp kirsch
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5 s; ^- ?; S" e" J4 W4 m2tbsp cornflour公仔箱論壇% M7 i2 i: A% T# j8 g2 I" L
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, _9 j+ p: P0 o/ x! d. ?) T% w- _! K5.39.217.7610free-range egg whites
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85g/3ozcaster sugar. p1 X$ Y- g1 ~) X0 ^
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9 C" p w+ G& B. s% E. l' k0 }5.39.217.76225g/8ozclotted cream
: G+ N) k. p1 }# b7 j& QTVBNOW 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。For the crumble toppingtvb now,tvbnow,bttvb U# e$ W5 u& J% U( I! B) X* {
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1 H& L% m) z$ b& G# E* T7 vTVBNOW 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。1tbsp chopped pistachios5 \: M1 W" n& C8 {% f
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0 U5 L$ m* q: X! t1tbsp nibbed almonds
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* z* S. m" B4 E" m* h5 c5.39.217.761tbsp 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。1 O/ P, O! @* J3 |& q* K/ W
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/ g) Y4 B& v3 z! d5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut
% c Q( Z* X1 d/ \+ f3 u5 I# ftvb now,tvbnow,bttvbPreparation method1 B' l1 v# i# y, u
- 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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