Strawberry soufflé with crumble topping and clottedcream公仔箱論壇4 o* `/ q4 _7 Y! i
tvb now,tvbnow,bttvb1 o& c5 y4 H# X4 p
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* J, G! Z. ~9 J- `Ingredientstvb now,tvbnow,bttvb5 ~3 w4 m" Z! y- {
For the soufflé5.39.217.76) }/ ^: f! [% N2 T
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5 M% T7 t$ ]4 `. i) I D8 a600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb; @" E& o# w# c
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4tbspdemerara sugar# i/ w1 e, m0 r' c: e
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1 lemon, juice only5.39.217.767 j: \& a' I1 \7 H" a' W
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9 j8 F% {& k$ H2 Z* [9 M2 A2tbsp kirsch L# X/ r& n1 c& z0 l
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2tbsp cornflourTVBNOW 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。. ] j; V) e# Z- X, a
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! ^) G+ A4 o7 V9 M10free-range egg whites5.39.217.76; ] X6 s0 w( v) l! F/ D6 S7 Z
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85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb) R. l& g$ h0 s8 x) @5 V N& K
For the crumble topping
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9 ~. T: x% i. \1 _ I, o: @1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar公仔箱論壇" r8 g: |! e: r$ m! V
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5 B8 r j4 I: X5 O+ u. K0 |% c$ ntvb now,tvbnow,bttvb1tbsp rolled oats& A1 i0 w! }0 l, U
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1 |* h6 }- e" O+ M& S1 B( {5.39.217.761tbsp desiccated coconut
- [6 f! R/ ]1 f( xPreparation methodTVBNOW 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。 v! P$ _$ {0 C+ f; r
- 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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