Strawberry soufflé with crumble topping and clottedcream5.39.217.76- A8 s& v% z4 }9 b
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" s) P1 _* k) y! w% {5 y/ b公仔箱論壇
& `2 N% p3 c1 C. I" s/ m; Y: J5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇* `1 b# `9 x' H% n
Ingredients
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600g/1lb5oz strawberries, hulled
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0 j; n4 ?7 U, a- lTVBNOW 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 sugar5 O& o* q* k u. W; S
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1 lemon, juice only
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2tbsp cornflour8 m2 w) ^: P, @# n- }! w; v9 P
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- @+ g! r* Q; n# L% q- a9 l8 C: sTVBNOW 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 whites
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85g/3ozcaster sugar
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225g/8ozclotted cream' P; J' D0 Q C' k$ r4 J* N
For the crumble topping% W& t7 K" Q& }
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) Q4 g7 v9 r( a$ L2 ktvb now,tvbnow,bttvb1tbsp chopped pistachios! A9 x. w4 a% `/ u
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8 T4 ]& d0 Q/ h# e) y! i4 D4 X5.39.217.761tbsp nibbed almonds
6 g4 w, D, b# n6 _% b% l9 J公仔箱論壇·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。+ i* n; W8 a' t; U
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。, ~9 G: }! H! ^1 C
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. n* n* ~' J* Q0 ]5.39.217.761tbsp desiccated coconut
, c: e. v: x4 e4 M$ _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。Preparation method5.39.217.76) D* e# [/ J8 N6 Y: c# r# y
- 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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