Strawberry soufflé with crumble topping and clottedcream6 c& ]5 u4 w6 c$ G% k) ]7 s
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇5 t. d: o8 k6 m
Ingredients
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" a* k1 K9 L2 L% F( l. s; C公仔箱論壇600g/1lb5oz strawberries, hulled公仔箱論壇* {1 j, u: Y e6 ~2 k1 L$ S/ N
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4 o5 u$ n1 K! L& G& a% l$ {8 m/ ? o4tbspdemerara sugartvb now,tvbnow,bttvb- @9 Q( _) ]/ b+ W& ?
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1 lemon, juice onlyTVBNOW 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, n( q) z9 P0 [
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& m! s/ {* i' @$ ?; z公仔箱論壇2tbsp kirsch
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2tbsp cornflour
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z1 h9 t* `% X D9 H公仔箱論壇10free-range egg whites
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1 P4 Q9 F4 u5 ?7 ~tvb now,tvbnow,bttvb85g/3ozcaster sugar
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$ @. P1 B0 T% a公仔箱論壇225g/8ozclotted cream
% {) X9 C' f6 G% m2 dFor the crumble topping
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1tbsp chopped pistachios公仔箱論壇3 c% Z# L. Y( Q: v% w9 f
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1tbsp nibbed almonds
, |( p" \( ^ `4 ^/ v0 C$ C8 a·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。# Y6 M. `5 }5 j) S% d I
1tbsp demerara sugar
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( C" v: k0 _- x6 e; W+ e t1tbsp rolled oats
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1tbsp desiccated coconut5 O% ^0 e9 l _0 F' u! q- w
Preparation method
) h: }! o9 |1 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。 - 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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