Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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r' ]8 r5 R: @, NFor the soufflétvb now,tvbnow,bttvb& m; k) S: v* H) Y# V2 L7 L
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600g/1lb5oz strawberries, hulled公仔箱論壇* h$ \0 ^. ?- ?& X% e
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4tbspdemerara sugartvb now,tvbnow,bttvb S" s' V; V: n/ M$ e/ E3 B
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1 lemon, juice only
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3 F) m# S: j0 T- f; V, B2tbsp kirsch% j) D4 t4 M( m( \6 }0 t) {7 ~
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+ n# D- s- G$ _1 L( w8 S+ Y4 ~: v2tbsp cornflour
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# @" K5 L6 g$ Z. x3 P) h& utvb now,tvbnow,bttvb10free-range egg whites公仔箱論壇* W6 P: w3 _: R8 ?& N; h. H
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& w2 v$ ?& L; ^+ l# r% ~2 i85g/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。) B% }8 i( K" t* i, p, w. x* R1 s
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225g/8ozclotted cream
# s, L$ z, {* d& j8 d# e! K3 I1 H1 a公仔箱論壇For the crumble topping公仔箱論壇" s; t, Z8 E, h9 O) |. `: x/ E# y+ N
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3 `6 p+ @9 z" X* B+ I+ N8 I5.39.217.761tbsp chopped pistachios公仔箱論壇2 \! `1 l# k! U2 r9 V. N* K& A' ]3 U
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1tbsp nibbed almonds
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7 X8 H, Y7 W) S+ J$ q1 Z+ V I9 d1tbsp demerara sugartvb now,tvbnow,bttvb# u w$ u h4 D
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1tbsp rolled oats5.39.217.76: k H- }7 g9 c g
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1tbsp desiccated coconut
0 [+ ~: j2 g# A( p: Y+ i, G# hTVBNOW 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。Preparation method公仔箱論壇, x; x/ o' a \- b- h. Q9 O# A
- 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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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- q) s9 @ W+ X5 F8 Q* r; E
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發表於 2014-4-9 01:01 AM
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