Strawberry soufflé with crumble topping and clottedcream0 u6 |2 g- Q" h
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- I, i# D' x7 ~+ _9 X' qMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; l) ^, F( G$ X6 o6 \
Ingredients# J8 {! b s/ i* l$ y
For the soufflé
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) }: }, r+ {0 i, ^- t5 gtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb; |; K. o. x, j4 \' U2 i. v& j* s
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7 z: H* f2 j! d, j6 h5 S1 _: V4tbspdemerara sugar$ @+ N/ f3 I x3 `
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1 lemon, juice only
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0 S5 V& ^, M0 [, v, i公仔箱論壇2tbsp kirsch+ D e. ?! v- D$ Z( f2 [: Q, ^
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: c+ \9 y$ S5 O# LTVBNOW 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 cornflour0 Z" ?$ e7 d, T+ t2 p
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8 o2 Q) y" U3 w b, U4 X! bTVBNOW 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 whites5.39.217.762 X/ u) F8 B! }3 F! C! L/ [
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85g/3ozcaster sugar
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225g/8ozclotted cream
+ y6 y& v l" H# z0 utvb now,tvbnow,bttvbFor the crumble topping+ N9 G* J" \+ g7 p7 P0 n0 `% w1 q2 S- g
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1tbsp chopped pistachios
6 h8 ?" ?4 X5 h" H7 t·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。/ V A: _* ]. X& P9 P) h7 l, e0 u
1tbsp nibbed almonds5.39.217.766 C- Y7 s2 j9 f# S {1 Q
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4 ?, r( | u% B" NTVBNOW 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 demerara sugar
0 m9 w5 F, k& ETVBNOW 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。·公仔箱論壇& g/ L0 `& g) Z
1tbsp rolled oats
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+ D! i# g5 i4 l6 m* n2 \" etvb now,tvbnow,bttvb1tbsp desiccated coconut- @+ U& Y& t" W% k5 {
Preparation methodtvb now,tvbnow,bttvb. y8 y6 X, i' c5 z m& {5 G! }
- 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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