Strawberry soufflé with crumble topping and clottedcream* E1 t! a7 a% M
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。% m, X- Z( u% _7 ]$ K
Ingredientstvb now,tvbnow,bttvb% P3 M3 D/ R# V& S
For the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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。' N' r, j. w" ?; E- M
·公仔箱論壇7 c: L$ b' ?1 S8 G% s
4tbspdemerara sugar
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1 lemon, juice only/ |) m& W) X, R( q( P1 G
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! F/ d6 k7 B2 p% w5 k2tbsp kirsch
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. G0 Y4 [8 S C2 |! H2tbsp cornflour
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10free-range egg whites
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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。/ z% n8 O+ W. p# n5 v0 j( J+ o
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" m; E3 p# y) jTVBNOW 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。225g/8ozclotted cream公仔箱論壇 T6 ?) N6 @% H
For the crumble topping9 \( i& O4 K1 ~ N8 ~
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! B* ]! q& j5 J vtvb now,tvbnow,bttvb1tbsp nibbed almonds
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3 s7 }1 o- j9 ?6 {# t. n- s. F1tbsp demerara sugar
3 |; q7 L. N6 O5 [7 \7 z# FTVBNOW 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。·
0 p8 ?' }) l9 B1tbsp rolled oats
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" e% z& g x: }0 r- ]1tbsp desiccated coconut
5 S( M4 r. x @* O3 i3 R' q. G, btvb now,tvbnow,bttvbPreparation method
0 S( K; b6 t$ y) _ E - 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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