Strawberry soufflé with crumble topping and clottedcream; `- Q% c0 [' V: [
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: r9 E3 {0 b% OMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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$ M& r7 A. ~- A' Rtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledTVBNOW 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。6 L0 {5 j* C) F/ d! o
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4tbspdemerara sugar& R3 N0 y% j* i# ~
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1 G" y$ N& n% T& I2 D Y5 n! b1 lemon, juice onlytvb now,tvbnow,bttvb$ C2 n# J8 \8 w# u% l1 _! n B
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+ P/ E; {2 n- w. B4 F公仔箱論壇2tbsp kirsch5.39.217.76- `' `( e7 x7 i$ M7 U, d1 {
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4 `' V# L2 ^3 i" K2 [ n. M6 q5.39.217.762tbsp cornflour
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* s( `6 \( L( w5 Vtvb now,tvbnow,bttvb10free-range egg whites公仔箱論壇. d; c7 T8 B9 j% I: [
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- z- [ g" c! I! A& Q Wtvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇) {) g7 J+ R; N0 |& c% l) X q( d
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' ~) z8 \0 R( l- N) u225g/8ozclotted cream公仔箱論壇& H; l8 E' w' j+ s$ ^3 @
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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~# t: y7 o7 t; e: Z1tbsp demerara sugar
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1tbsp rolled oatsTVBNOW 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。( p# s6 h+ t) G! H& }
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+ X! ~0 k, G1 j- `tvb now,tvbnow,bttvb1tbsp desiccated coconut' n% \. X3 W2 @4 ~% u
Preparation method
3 z, ]- M, x: k3 U- X7 W3 c, x \# r5.39.217.76 - 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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