Strawberry soufflé with crumble topping and clottedcream
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4 P+ i' ?5 |' x' b U9 r* jMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.' }1 y0 t6 C1 S1 n
Ingredients+ {" c: i+ b; z2 x" V
For the soufflé8 \3 t" f) E; e% H, C' e% E
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1 a0 o/ Q& B$ o" g0 \: a# g4 s600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only$ x5 X! W3 d' x' @* p: [- z$ s" ~
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2tbsp kirschTVBNOW 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。! k) U) G# B' M! H/ _4 @
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0 p; s5 L7 m4 A Z: p* e4 K2tbsp cornflour
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85g/3ozcaster sugar
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225g/8ozclotted cream
, M+ D' I& r K3 \. d* H! E# _4 TTVBNOW 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。For the crumble toppingtvb now,tvbnow,bttvb$ b' c- A/ S. [$ s2 ^
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* D% z9 y& y+ R1 {! x1 ~, e+ l公仔箱論壇1tbsp chopped pistachios
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. c6 ~; u7 a/ L7 D s h1tbsp demerara sugar7 k: d) C3 w/ [9 c
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/ Q& @+ L" A1 I5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut
1 @1 a5 Q8 T3 ^& D& K3 A公仔箱論壇Preparation method( K& \; l" c, J' } [ }6 p0 Q
- 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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