Strawberry soufflé with crumble topping and clottedcream公仔箱論壇. Q5 K0 J. o! G/ P" Z3 X
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$ G+ a9 y4 i! l5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 C4 a y2 a; P3 ~* bTVBNOW 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。Ingredients7 s8 ~- @; P/ I5 I+ M; E
For the soufflétvb now,tvbnow,bttvb- s/ ~0 j! t8 S( ^9 u9 @6 \
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l: z1 M& y+ k5.39.217.76600g/1lb5oz strawberries, hulled
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2 U ~8 I: o6 ?, V4 k; G6 |4 z4tbspdemerara sugar+ _5 X+ p, s) O( U' I
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5 u8 S/ `: J% {/ ?5.39.217.761 lemon, juice only5.39.217.76- f- |) _7 w) ~9 m5 {2 \+ C
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, |0 J( c% `6 M5.39.217.762tbsp kirsch
4 h8 U/ `5 V: d" j9 G0 T+ m公仔箱論壇·8 v8 |9 L' ?. E& T' V. i
2tbsp cornflour* u# B* }) X. W
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+ h3 h8 C: w0 K4 C' {8 R10free-range egg whites
. m5 }7 u" V5 @! ?$ O公仔箱論壇·) _5 i/ N1 o$ ]" G( ]6 d. f
85g/3ozcaster sugar
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- X; k3 ] T- j7 r g0 F225g/8ozclotted cream0 s8 w6 Q" q) s+ B
For the crumble topping
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5 f: Q4 y) q5 r1tbsp chopped pistachios
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1 [! c- H/ G# Y1tbsp nibbed almonds
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1tbsp demerara sugar
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- Q! k* @) ^! c+ @+ C1tbsp rolled oats
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1tbsp 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。; y5 z, I1 S8 Q/ h
Preparation method
# w h& { c% Z0 a$ l - 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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