Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇2 U, H& d0 z' e
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( _$ W! q6 |* k- X5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 F- E- b: N9 D9 w& z, 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。Ingredients
' B! A/ Q7 i! L+ o) n公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled2 B; m" k' w, s- k# o" l, a
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4tbspdemerara sugar6 {$ L. i, O1 p% ]$ z0 R) H
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1 lemon, juice only$ Q* a6 V7 ^5 W( U! Y
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2tbsp kirschtvb now,tvbnow,bttvb' v! d& T; W6 o
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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。* y3 G8 D' k8 e; P' B5 h
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2 x" `8 L4 E7 Y$ l* S; btvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.76& \$ f+ L/ o9 L" c
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225g/8ozclotted cream
7 P% T& ?4 {+ `3 wtvb now,tvbnow,bttvbFor the crumble toppingtvb now,tvbnow,bttvb, S' C) `4 C* |% R- J
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1tbsp chopped pistachios; R% }9 D% z, U/ h9 u
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1 v! g7 }& M' s公仔箱論壇1tbsp nibbed almonds5.39.217.76: h; O' i# X! [( I& Q
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- ?, P% q9 ?2 C/ t1tbsp demerara sugar公仔箱論壇% O/ ^! [+ X$ O5 Q; X
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1tbsp desiccated coconutTVBNOW 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。, j- |; I( v3 W# y0 o/ Q: ~ S, o
Preparation methodtvb now,tvbnow,bttvb5 D+ h0 p' c1 _8 l$ g! z8 m u( i
- 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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