Strawberry soufflé with crumble topping and clottedcream5 i, z2 @. D, M: A
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$ v# x D+ ]4 K* h* R7 Itvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb* g3 u q6 ~) u, M! w6 Z1 n
Ingredients
0 I" O$ n) {3 p8 D, v' JFor the soufflé
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* D. F4 @" `, J3 H# q公仔箱論壇600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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6 Y+ E8 [3 e' t7 x& u/ N1 lemon, juice only/ r# k. |5 n( Y6 d4 E' ^
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2tbsp kirsch
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2tbsp cornflour
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85g/3ozcaster sugar5.39.217.76: U2 m; o3 K j: z, u
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3 F4 C) |; u0 o5 O% s225g/8ozclotted cream& K9 V3 p! u, g6 ^& ]# K: s
For the crumble topping
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1tbsp chopped pistachios5.39.217.76: u) C" X' O) T$ Y9 J8 l
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0 i% F' n( ^) Gtvb now,tvbnow,bttvb1tbsp nibbed almonds
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^& _& _% F2 h1tbsp demerara sugar
. g/ E( G: \7 R2 @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。·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。' d* g: Z$ a6 i. {1 M6 U: ]
1tbsp rolled oats
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Preparation method
% _& I. T% f% w公仔箱論壇 - 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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