Strawberry soufflé with crumble topping and clottedcream5.39.217.76: n" B" V9 y6 j& U& d, ? b
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d0 W6 P* K) G1 ?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。
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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
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb6 j1 m) \. d3 y) z# M7 K5 y0 S! w
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8 |3 e8 S+ N5 @0 f公仔箱論壇1 lemon, juice only }! a3 c; b3 [, I8 Y/ T
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2tbsp kirsch
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2tbsp cornflour
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! T2 e/ u5 s- S0 f6 Q" X10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇+ W" o# T. N' }% h, K: C
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, S c. ?4 J8 l. O; aTVBNOW 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。225g/8ozclotted cream
4 O, C" L: A+ L, mtvb now,tvbnow,bttvbFor the crumble topping
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; b' t' `2 b4 Y公仔箱論壇1tbsp chopped pistachios
8 o1 c3 d/ ^' U" d! [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。·5.39.217.76% |' z6 ?. v7 L2 U5 O* u) y( T: U
1tbsp nibbed almonds
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% n/ f1 z% E, v6 o4 itvb now,tvbnow,bttvb1tbsp demerara sugar
# b8 y. s0 y4 @% a2 \0 L5.39.217.76·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。! l# R2 ?7 H( c8 t5 f
1tbsp rolled oats
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8 ]; O" n: R! y. [1 D5.39.217.761tbsp desiccated coconut2 O1 N" n9 S5 _
Preparation methodtvb now,tvbnow,bttvb8 p, h7 ]9 O) X& z$ f+ y! K" R
- 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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