Strawberry soufflé with crumble topping and clottedcream
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$ C# }# N# _! r( g5 zTVBNOW 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。
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 {0 I, j' ~" x1 P/ u sIngredients
1 b; B+ x( Z# G+ o5.39.217.76For 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。7 U1 M H' {: o3 F
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9 O5 e; }/ R+ c/ c公仔箱論壇600g/1lb5oz strawberries, hulled5.39.217.76, A2 } `, p ~" ?$ {
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb9 u7 _1 N: Q2 M. I2 q
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10free-range egg whitestvb now,tvbnow,bttvb) B4 X! ?, v# y! t, d
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- b: T8 M3 ~ X$ I% \' s2 G% t1 Rtvb now,tvbnow,bttvb85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇+ m P/ j) r$ d# h6 {% I
For the crumble topping5.39.217.76. Y* m1 w s& u9 M! V, T( F0 ~$ d
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+ `; J l q9 X7 ?; g公仔箱論壇1tbsp chopped pistachios
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! n0 W& r6 O' O5 X3 _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。1tbsp nibbed almonds
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1tbsp demerara sugar3 N% Y! [- P/ j! D
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H% b, t# k9 |# B5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut5.39.217.769 I) `4 w, Q7 k+ }
Preparation method5.39.217.761 i( o8 q8 E! q# J, f2 }+ 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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