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.
% J7 `/ r; A" e! @公仔箱論壇Ingredients
, r6 e; I5 |; u1 rFor the soufflé
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4 L& O2 @5 h( m: m! g$ s/ I: u公仔箱論壇600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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! s" `- E# S2 k/ o5 ]9 _2tbsp kirschTVBNOW 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。- F% L" M* d' R8 o. R: C! b
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8 |% f6 r4 @+ i$ i% ]5.39.217.762tbsp cornflour
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2 D6 t( q5 Z3 C$ R7 O6 n- `5.39.217.7610free-range egg whitesTVBNOW 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) v6 z$ z1 [7 h
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. p& x) N: E. M3 c1 l R% t# Ftvb now,tvbnow,bttvb85g/3ozcaster sugar
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. j B: ?' V# g6 O" k Gtvb now,tvbnow,bttvb225g/8ozclotted cream
& ?; x% X8 T6 d/ \ E9 aFor the crumble topping& I6 e9 w, l) r F8 i
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1tbsp chopped pistachios
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9 c9 l: o2 E- q% M. htvb now,tvbnow,bttvb1tbsp nibbed almonds
1 y0 W6 t6 g; Z, ]9 i$ c+ k5.39.217.76·
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7 b$ P" B7 U2 X! a3 l# \" ~1tbsp rolled oats
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3 X9 e/ `9 z4 x/ h* z2 e# g5.39.217.761tbsp desiccated coconut
+ M1 d0 x4 F3 m6 R% X& O9 d公仔箱論壇Preparation methodTVBNOW 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。( R; z( v- R) W+ g- r; q5 [
- 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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