Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇- k' l# U v( |4 _* H1 p1 B8 }
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.768 k' b& z$ i! k: r: ^' S
Ingredients
1 e" ^* m _! ]; p7 R+ C5.39.217.76For the soufflé( m( v( c9 m3 s: r a+ h' D
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: m- b. D# ?( X600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb! }4 n5 {' y$ R. g. Q; {# |/ i* ^
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4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇! j) i$ X2 g2 l! L: F" M1 l
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2tbsp kirsch5.39.217.76, w" ] |( k& i2 `+ a
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+ N6 {0 l; T Y* @! d2tbsp cornflour
1 l2 h( ]' x3 w RTVBNOW 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。·
8 I) [. z4 v( A3 G: f8 [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。10free-range egg whites
0 z% L1 A: B6 W Z公仔箱論壇·
1 L, n: N/ G0 Z0 \/ z85g/3ozcaster sugar+ D, c+ Q7 i: o5 b' ~
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225g/8ozclotted cream) Z, J% m5 F9 S J/ ^9 Z4 ~5 I
For the crumble topping公仔箱論壇% k; k% y; [- o, L: ]
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& E! _8 C$ _) K* j8 i9 ^tvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar! r/ q. h7 r/ A- k* J! z4 p1 s
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7 Y7 X4 E4 D4 v; l) z3 _5 B. s公仔箱論壇1tbsp rolled oats
2 i) A3 Z" t! H: {公仔箱論壇·
$ T4 s, b- F9 U% Ttvb now,tvbnow,bttvb1tbsp desiccated coconut
; L7 n! L# `/ Q7 Jtvb now,tvbnow,bttvbPreparation method
- \7 s+ h' t, z$ O7 \: l( V3 u5 `% w$ gTVBNOW 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。 - 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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