Strawberry soufflé with crumble topping and clottedcream
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9 u" E" x, p6 xtvb now,tvbnow,bttvb
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé' ~4 j6 F; W6 V, d! c; l; w
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600g/1lb5oz strawberries, hulled
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) G) {; I3 K7 j. t8 Q7 U3 r5.39.217.764tbspdemerara sugar
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1 lemon, juice only公仔箱論壇) p$ {5 r6 ]- z, d* w4 c8 u6 @
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1 x; t( F1 `( C, }5 LTVBNOW 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。2tbsp kirsch4 V2 @# [) w. d; F4 O# M
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2tbsp cornflour
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( [- q; m9 ?2 {7 |- r# B* U6 ?0 F10free-range egg whites
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85g/3ozcaster sugar5.39.217.76- v( }. e) Z. N. B
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225g/8ozclotted cream' _- Z9 Z0 k2 [: b& A8 L
For the crumble topping
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# a" [$ N) k0 I5.39.217.761tbsp chopped pistachios
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7 ^3 X7 P7 ]' R# g- r1 U* G5.39.217.761tbsp demerara sugar
% G! I3 M2 h0 }/ ^! M7 z) CTVBNOW 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。·
) Q( M) O+ \8 I1tbsp rolled oats# R. l7 ~# Z0 c/ ~( i( ?8 a1 N6 a" {
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9 p, v# ]/ l/ Y9 f. y/ G2 ]1tbsp desiccated coconut5.39.217.76% E, Y$ x0 h5 R# j' X
Preparation method
+ s3 \0 P5 L& C5 ~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。 - 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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