Strawberry soufflé with crumble topping and clottedcream
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4 Q7 R# i: @6 @9 Stvb now,tvbnow,bttvb
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.# p: u7 Q1 U+ W5 g5 _2 E
Ingredients
3 m5 \8 l5 W3 v) B2 J$ o' ~tvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb3 l6 c7 Y6 A; t' C! |6 b
·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。8 X; u) k1 a( ^
4tbspdemerara sugar
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+ M3 W" `4 w" k7 a公仔箱論壇1 lemon, juice onlytvb now,tvbnow,bttvb5 K: L: @6 n3 W( n) Y# a+ A
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2tbsp kirsch5.39.217.76" s4 D: J/ @# B+ J' Q; e$ U( i- _: m
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$ R) A. w2 T+ F# m r# J9 `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。2tbsp cornflour- b' ~$ _# y; ]3 W
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+ C8 Y# F+ F( k10free-range egg whitesTVBNOW 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 J7 P# B; H3 ^$ m
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, z9 H( ]! J: {) S) E3 Y6 j3 b85g/3ozcaster sugar
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* X' C8 ?* u/ G1 j! O! J& S# I$ NTVBNOW 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
" n2 D f; ^' }: x7 @' k& \公仔箱論壇For the crumble topping
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1tbsp chopped pistachios
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0 T0 y; c' a0 C K# j+ x% R- {+ e1tbsp nibbed almondsTVBNOW 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。6 V0 n& C; g+ ~$ o* `) o
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1tbsp demerara sugar6 K x6 H- M4 A
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0 _5 m" O4 `- P) j2 w" E- Q3 q5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut
; b$ E+ i7 A( `0 fPreparation methodtvb now,tvbnow,bttvb: n4 C! i k# b0 o
- 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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