Strawberry soufflé with crumble topping and clottedcream
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+ T4 R, x& l. x. k: r& j# v8 R3 w公仔箱論壇. t' T9 l) ?& L( B9 u
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8 Q @6 d* [0 P4 ?0 l7 ]tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( m. A( X4 x9 C" }, V* d: |1 i8 X. v
Ingredientstvb now,tvbnow,bttvb7 ?# w+ h1 Y( v \! w
For the soufflé
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* V% e& G& Q3 e8 E) Ntvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled6 ]. c1 [# _9 D# P9 I" ^& ?
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4tbspdemerara sugar
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+ d' F/ R1 M/ u! W5.39.217.761 lemon, juice only* Y) p" k# Z; T
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& |4 T6 l& n$ b* M( k2 g) f2tbsp 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。) ?& p+ x% G3 U* T9 |# ^0 ~' A
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7 u! \+ F+ B) Q1 b* Z$ S! O2tbsp cornflour
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/ G2 w9 f0 U+ G3 ?# wTVBNOW 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。10free-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。$ A8 X* U+ v2 @; |
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85g/3ozcaster sugar
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225g/8ozclotted cream
" O+ d% b" V2 l6 R d/ ]For the crumble topping
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# b3 W# W5 D5 x; @3 y7 p" b) xtvb now,tvbnow,bttvb1tbsp chopped pistachios
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0 Z: [9 J( o# uTVBNOW 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。1tbsp nibbed almonds7 o: L$ d# {! B+ k* S
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1tbsp demerara sugar
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1tbsp rolled oatsTVBNOW 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。* T' I+ [7 F# @2 o
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4 F. A7 j+ y( a0 E4 J5.39.217.761tbsp desiccated coconutTVBNOW 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。$ V! S, B' k, P( `! J. \$ c
Preparation method
4 | H3 w. L. ]7 o0 \公仔箱論壇 - 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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