Strawberry soufflé with crumble topping and clottedcream公仔箱論壇# f- V/ ?" u0 b' |" o
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8 f" R0 {0 C+ iMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- i( }9 C/ D) [3 Q. Ftvb now,tvbnow,bttvbIngredients
1 R) `6 n8 |; s0 t5.39.217.76For the soufflé
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3 d) k( U4 U8 N! _( V' R8 C3 F5.39.217.76600g/1lb5oz strawberries, hulled
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' O! ?, x- E L4tbspdemerara sugar* z" u' ^$ O9 F$ f C+ J4 L
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4 [' u( C$ j, @5 F" K1 lemon, juice onlytvb now,tvbnow,bttvb2 Y6 [& J7 D- R" f6 j W/ i* u; D
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2 r7 Y# w# t! [1 HTVBNOW 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 kirsch! s" ]6 h4 n! M s# k" e. y
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2 p" f' A7 h$ f. `: ?! Q. X6 Mtvb now,tvbnow,bttvb2tbsp cornflour
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# A8 N8 O1 `* q3 r/ \5.39.217.7610free-range egg whites公仔箱論壇! ], Q6 b' ?( U; x( `. I+ g
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85g/3ozcaster sugar
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225g/8ozclotted cream
; E& a8 Y9 a5 p& ctvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios
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: S7 @) D! x$ I4 e9 L/ W; q H2 Y1tbsp nibbed almondstvb now,tvbnow,bttvb. B# R+ r$ \3 o8 q% K" ^4 H4 X
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1tbsp demerara sugar公仔箱論壇 _& U- _5 ?# h" z5 m4 a
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& C2 s9 T- q3 w& v$ w5.39.217.761tbsp rolled oats
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- b3 W5 R& B2 \% C! k' k; }公仔箱論壇1tbsp desiccated coconut5.39.217.76. `+ D4 H. \& G8 |" C
Preparation methodtvb now,tvbnow,bttvb1 r' l. h1 _) i. D# ?# Q 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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1 z1 d0 ?3 _* r" |- N6 sTVBNOW 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。
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發表於 2014-4-9 01:01 AM
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