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.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。1 L- ]' N: e( \% B* h
Ingredients5.39.217.76: k \5 k+ E$ X
For the soufflé4 M9 a& R" S# X# G# S
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only. W r( a+ t3 O9 m# ~/ |
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! W5 y# ]9 t" j6 V6 vtvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb) i; p& |: B4 x' O0 |2 s' r
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" n# i: n. J0 _; eTVBNOW 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。2tbsp cornflour
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( y( `0 G# d( n. {1 i( l5.39.217.7610free-range egg whites
& \7 y: Q4 b0 ~9 f" C8 t0 wTVBNOW 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。·8 G& k- q: u' G
85g/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。2 P& b3 p+ c3 o6 F
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+ [: |, Y% _' a" l! N& x225g/8ozclotted cream
, p, e2 ]6 `% u! U( r9 |8 aFor the crumble topping
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6 `7 p- b: N# c* H/ F公仔箱論壇1tbsp chopped pistachios
) R% H" u" t! o4 Y1 \) o3 h公仔箱論壇·5.39.217.76# T1 T3 S- }/ f# b; \
1tbsp nibbed almonds公仔箱論壇7 A; N; p- J5 U
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1tbsp demerara sugar公仔箱論壇0 O" w* {" R5 a: e
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1tbsp rolled oats
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6 ^" m; X( g2 N7 ^. k J1 W1tbsp desiccated coconut
7 p% I- c1 t( h% X5 rTVBNOW 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
+ b' O8 X& h b2 j- {: r8 u; F, utvb now,tvbnow,bttvb - 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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