Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.; `3 v6 ]1 M3 M/ ~4 t8 \% F i" a
Ingredients/ J' u1 e" `' t& p) q0 F
For the souffléTVBNOW 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。& `: i7 m) W6 z) h. [2 v/ d& i4 @
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600g/1lb5oz strawberries, hulled公仔箱論壇/ B& N, I. a2 q, w
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4tbspdemerara sugarTVBNOW 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 D5 ]" G* H0 D# a0 `5 q
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8 g$ e4 z6 d' T* E+ D5 \$ F. N% |1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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/ Q+ v# v `. h/ Y10free-range egg whites
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) m, I- B7 u' A0 d( 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。85g/3ozcaster sugar" Q/ r& z R2 B P- g' ^' F1 r
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) U/ t8 J0 |; i0 E* \$ [7 Vtvb now,tvbnow,bttvb225g/8ozclotted creamtvb now,tvbnow,bttvb& s% X7 R m0 ]! j
For the crumble topping
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1tbsp chopped pistachios
* l' z* o m" B% Z4 j# \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。·
& I+ j' c" g% ftvb now,tvbnow,bttvb1tbsp nibbed almonds
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2 Q3 |. h% B& W- xTVBNOW 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
b/ y! t* ~7 I/ `5 dTVBNOW 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。·
8 @/ `/ \/ S* G c8 U- `- V* K1tbsp rolled oatstvb now,tvbnow,bttvb% L. ~: I5 F6 D$ G, X
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! Y; O' ]1 i& F& k; K; o4 z5.39.217.761tbsp desiccated coconut
* h; i9 g8 L& J, A" @tvb now,tvbnow,bttvbPreparation method
Y B1 J1 x& V( \# z - 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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