Strawberry soufflé with crumble topping and clottedcream5.39.217.769 O* T: S4 t, j2 {
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l" m! }6 p2 B- c5 g公仔箱論壇+ i6 j/ b/ _$ X8 }# L& h$ J' |% a
5.39.217.762 |5 X3 ~: z. G1 D/ e
* P: o9 t4 A* r" stvb now,tvbnow,bttvb
' K2 l$ b4 K) p1 D/ @5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.: i% _" }$ b: t( l$ P
Ingredients
/ V( a0 d! r1 g/ RFor the soufflé
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* q4 }3 u: v/ h' O" ~- Y$ L, O/ V600g/1lb5oz strawberries, hulled公仔箱論壇; k: B! N, X: j
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4tbspdemerara sugar
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( X% l2 Z9 F: i- m5.39.217.761 lemon, juice onlyTVBNOW 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。9 F h p8 y5 n2 G2 `+ `4 E" a$ [& C
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2tbsp kirschtvb now,tvbnow,bttvb- {6 R% h, u% o
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2tbsp cornflourTVBNOW 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。, e) j' ]" `% v' ]8 [& d4 v
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/ |7 N# U) O6 Z' k' f. L( _% btvb now,tvbnow,bttvb10free-range egg whites5.39.217.76; B+ k4 M/ {. }0 B( l
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85g/3ozcaster sugar% M. @/ g |" r l. M
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5 L) q7 d2 l: P, o1 n8 q7 T5.39.217.76225g/8ozclotted cream公仔箱論壇. L, z1 [1 b+ ?) r# Z
For the crumble topping# s V0 c0 _' P5 J; d
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/ h: K5 f& ]. q) C% z' n) K1tbsp chopped pistachios
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1tbsp nibbed almonds
8 F! M0 R L' M& L9 W公仔箱論壇·
$ F5 _* ^) k/ [) r7 @, c1tbsp demerara sugar
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}7 t6 R5 G+ X% A1tbsp rolled oats
- M+ u( Z. ^3 ~1 \: O; S·公仔箱論壇0 y% R* r. t8 ~/ j4 \( [
1tbsp desiccated coconut公仔箱論壇+ H' \) B! m7 d' k
Preparation method公仔箱論壇( ^, x9 `, i% i5 @! h
- 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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