Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇; p" Z. {% z- ]) J( V2 g; e2 D& |1 y
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& s/ u* K ~9 \5 d8 }: b5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ Q1 l& e4 x& h; m# X& S+ hIngredients
3 p% H2 j. n3 ?/ g; I* P8 |For the soufflé5.39.217.76: K& D" ?4 S6 Q* T
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb# O9 P6 r2 k: A0 ? b
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. Q$ r4 [2 U: U W, V( e5 w9 Ztvb now,tvbnow,bttvb4tbspdemerara sugar7 d; P' {( L" ?/ f: P
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, t N$ J6 A4 ^1 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。1 lemon, juice only
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( Z% j( D7 h/ S0 R% {2 l1 C* j公仔箱論壇2tbsp kirsch$ q3 Y' k% t8 D2 w% d
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$ P" D3 v0 d! s+ Z; Q4 `: I2tbsp cornflour
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10free-range egg whites4 j7 `; g" L* V. g
·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。/ D$ u7 X& i" { ~% j9 q3 p
85g/3ozcaster sugarTVBNOW 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。1 G% L5 L, k1 `2 x m
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225g/8ozclotted cream
' s- m- {, o H0 T* v; h2 yFor the crumble topping
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1tbsp chopped pistachios
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9 n: H- s1 n5 L6 u% x+ 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。1tbsp nibbed almondstvb now,tvbnow,bttvb' I5 t, u) A$ n- p+ S
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1tbsp demerara sugar公仔箱論壇) X; D* H9 Q. U) _
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& ^" K% b1 w6 w, i8 @6 d' CTVBNOW 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 rolled oats
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6 C- ?! t" c j# s1tbsp desiccated coconut
/ u% f, H; j0 C5.39.217.76Preparation method6 N8 G" R3 C$ l' \" v
- 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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