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.tvb now,tvbnow,bttvb# ^& a" h* ?9 N% {, ]
Ingredients
. G# `3 _# U* I3 RFor the soufflé
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' _* U' s( B2 y8 n& I6 m/ Utvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled5.39.217.76 l& S+ W+ v4 G
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# H' a! J; S6 D: U2 f# [1 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。4tbspdemerara sugar
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' T% q- g0 o4 D R% D: {1 lemon, juice only公仔箱論壇) |) F0 C' t$ M# }7 _' F
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9 c- r1 D; m% B$ I, x- {# A: ~+ ]$ S2tbsp kirsch
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, x; v$ B$ ?9 m6 {5 W; GTVBNOW 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 cornflour
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; t- d: l% X! v. v9 @0 t10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
1 }7 H) i* Q9 V公仔箱論壇For the crumble topping5.39.217.764 y- i1 s& S' {
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+ L9 c% s _+ M* a C- M+ N1tbsp chopped pistachiosTVBNOW 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 \, |: h; u0 a# W
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8 P' S1 z" k! ?4 Q* e1tbsp nibbed almonds
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1tbsp demerara sugar5 c$ g3 n! q1 `/ k
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1tbsp rolled oats# o6 k) d+ s5 L
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1tbsp desiccated coconut公仔箱論壇; D0 d! N2 \7 g2 ]0 R6 z E
Preparation method5.39.217.768 L8 D* O& Y S+ y: J- U9 u
- 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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