Strawberry soufflé with crumble topping and clottedcream
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5.39.217.76% x/ k0 U" F6 a2 ]: E S6 J! O
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; x" N3 P4 T* M0 {9 f- z) JMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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5 r3 Q2 ~+ J0 C4 k, qtvb now,tvbnow,bttvbFor the soufflé5.39.217.762 X# O* y7 b6 H+ X5 C
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" |) S; a" ?+ K' 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。600g/1lb5oz strawberries, hulled公仔箱論壇+ Y6 S* d: u4 U4 Q9 g) X
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5 e: O% g; @. Z j$ i9 U+ s' S公仔箱論壇4tbspdemerara sugar
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" G( a1 B8 Y0 `# v* B; ]1 N. STVBNOW 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 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour/ f# w/ h7 |9 I, ]% g# D: ?
·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。5 e7 Z# O; Q% i. Q# k
10free-range egg whites: |& H( G# E( k; z/ @
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4 a1 [: Y8 |0 U( y# |" o% D9 |2 {5 @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。85g/3ozcaster sugar
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6 D5 w( h; P/ g% X5 @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。225g/8ozclotted cream
+ ]$ X3 P) r9 N5 @/ N7 lTVBNOW 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。For the crumble topping5.39.217.76/ Y( H0 Z7 ?3 F- _" h& ^
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1tbsp chopped pistachios公仔箱論壇" v/ B! N( b: `9 ~# o" x
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9 t' e; K% C* N5 s3 c5.39.217.761tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇; g5 u. f- \- ^9 A
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1tbsp rolled oats* x L% S7 M& ]5 g0 Y
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1tbsp desiccated coconut公仔箱論壇% d t. R/ r' _6 j1 S
Preparation method公仔箱論壇% S' p3 }, T/ o0 v
- 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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