Strawberry soufflé with crumble topping and clottedcream
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2 m7 `8 l8 e9 K# E$ W/ C1 C: F公仔箱論壇
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) s, ~% w0 ^* LMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.0 z3 i) p2 V4 z% T
Ingredients
7 ]0 Q, x7 s8 P* { CFor the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb. g* ^: r, z4 O2 b4 F
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1 lemon, juice onlytvb now,tvbnow,bttvb- i; Z$ G# A/ k. g- C
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2tbsp kirsch
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3 N0 W. p* S; Y; N/ K% H9 S) b# n2tbsp cornflour& J- }9 w& ]% i- b8 o
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4 F( c# F- s% ?' Y3 itvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugar
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! S$ L6 Y$ ]. ]9 N) B2 Z" q5 [" E, B5 B225g/8ozclotted cream
m, @3 p$ P0 F) @% [For the crumble topping
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2 D" }) ?, a# k6 E( @1tbsp chopped pistachios
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/ C/ \0 l8 x; y# a$ p! Z: d5 I- C4 Q1tbsp nibbed almonds
6 Y( t: p" e" {4 v" M4 W7 D; W·公仔箱論壇! ^" U" ]% N* r" d) V
1tbsp demerara sugar
" e7 y9 i3 Q' ^2 S3 ?# I公仔箱論壇·tvb now,tvbnow,bttvb) p5 I# k4 q- A2 a% @1 q2 j6 t
1tbsp rolled oatsTVBNOW 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。! M9 P6 l+ s1 W+ R" f. Y
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1tbsp desiccated coconutTVBNOW 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。0 y( j+ M4 U: q l) E% E, H9 W
Preparation method
! ]% a5 k7 r" H% P% ?: v) m0 P0 \公仔箱論壇 - 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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