Strawberry soufflé with crumble topping and clottedcream
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8 Q& R/ E E( V公仔箱論壇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。: a7 a9 P$ K* B. j5 ^, C
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 a3 h$ ?4 y' r5 u$ H h# a4 I" p公仔箱論壇Ingredients
# ^7 L/ m; V7 k( e$ T/ Q0 W公仔箱論壇For the souffléTVBNOW 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。% ~- B6 Y" J) v' ^
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( {4 o. Y# z" ]7 |% ^2 h0 D600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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! {- F* d# x& S G j5.39.217.761 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites公仔箱論壇) M; w/ B9 h) T. w3 l* I( Q( v6 K t
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85g/3ozcaster sugar5.39.217.76: E% Y: G# z" `" R4 N" M9 [& w
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, C+ z4 K; ]1 F5 d7 Ytvb now,tvbnow,bttvb225g/8ozclotted cream0 g! |8 h! i4 b# P5 k: N
For the crumble topping
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" H9 _) j6 }' e9 t( m+ ctvb now,tvbnow,bttvb1tbsp chopped pistachios
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u1 _+ Y, S% P3 ]5.39.217.761tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇- w/ j9 r- {& [ q" Y8 U
·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。( w: E ~ H. l# W
1tbsp rolled oats+ X/ d' p% o& p9 _& y1 Y
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1tbsp desiccated coconut5.39.217.765 L" L9 [0 _2 o; e. Y6 C Y. K3 U7 w
Preparation method公仔箱論壇9 x3 \! \" s% f: G! 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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發表於 2014-4-9 01:01 AM
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