Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。% P% j& J6 d( {
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 X8 Z' E5 ]: Q# v公仔箱論壇Ingredients5.39.217.767 W: v9 G4 ^1 [$ A( v
For the soufflé
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9 a" A" W: e- A% I, ?tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledTVBNOW 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。* S9 t6 e1 \/ B) a( ]$ B+ f$ f- f
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4tbspdemerara sugartvb now,tvbnow,bttvb7 M9 j& h9 r' G, F5 B
·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。7 E8 A1 ?. ^- `) C2 m
1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour5.39.217.76( y' e/ T. x8 D1 m2 |/ q
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10free-range egg whites5.39.217.76$ a( `, M3 Z, I k
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6 m+ G6 L+ \ w" P, |# ltvb now,tvbnow,bttvb85g/3ozcaster sugar
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. q" w% m5 o9 e2 g" Y: S% i225g/8ozclotted creamtvb now,tvbnow,bttvb6 O: J7 h1 u d/ Y! X. x
For the crumble topping
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2 j4 P( u) w8 [- }6 u3 W2 W4 N$ y1tbsp chopped pistachios公仔箱論壇% z1 x# B4 c* i9 `: s
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1tbsp nibbed almonds0 y2 g8 k0 \2 x6 W
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6 Z- A; h5 V/ z7 {2 [% n公仔箱論壇1tbsp demerara sugar# s2 N6 m- p! t7 a/ m! l
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5 X( n3 c. ]" |# Q1 T1tbsp rolled oats
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1tbsp desiccated coconut
: }( S; Y( z3 Y1 W6 [! d+ |& q5.39.217.76Preparation method公仔箱論壇( h( R7 _! v2 z2 r) S+ v- z
- 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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