Strawberry soufflé with crumble topping and clottedcream
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7 s6 p# o- t( d% D% ?5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb/ x! ]2 {# D; [+ [/ [0 b2 b" f+ y
Ingredients
/ I$ j9 X5 V3 Z公仔箱論壇For the soufflé7 [% b- Y, p# K9 v9 c; \' k* O e
·公仔箱論壇9 Y4 _% W7 S# `0 i7 {0 {. l
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇 U6 H5 E; e# J% ?. H) A
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( ~7 D9 ?+ `0 w1 [0 e8 W% G1 lemon, juice only, x% H+ |' M* Z( U l) f8 M1 f
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2tbsp kirsch5.39.217.76: {5 k4 X' ?; H# Y$ W
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" J5 W$ l( `4 b2 s! b/ Y5 m2tbsp cornflour
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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。; p- j! N6 ]1 R7 Z1 o9 w
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; H8 W7 l k% e- X3 E' A2 ^! D85g/3ozcaster sugar: b$ n7 w1 Y" m8 g' |' P) V
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- ?; q. U! u i# C! `tvb now,tvbnow,bttvb225g/8ozclotted cream6 {. O* l- I# }' g! w
For the crumble toppingtvb now,tvbnow,bttvb* s% S% ~' X) L C- z( ] I% z9 T
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1 _; S1 d- V/ j- c公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds
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2 V! e1 I e% I/ n2 N2 a" W, Vtvb now,tvbnow,bttvb1tbsp demerara sugar5.39.217.76# d d; i2 Z3 q' f x' G
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1tbsp rolled oats
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1 h8 T5 N* q: t9 y' {* M1tbsp desiccated coconut
" `0 K1 X+ `7 OPreparation method
' R7 Z2 R- D. b3 X; l; s - 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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5.39.217.76, }1 F7 H$ t$ G+ G9 x' ?
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發表於 2014-4-9 01:01 AM
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