Strawberry soufflé with crumble topping and clottedcream
2 }3 b; D9 x5 z% }( u公仔箱論壇' l& u X% x0 E/ g8 T f8 A) ^
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0 Y$ i8 k& y# H! C" c2 qMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 k0 a& o9 M2 i. `$ qtvb now,tvbnow,bttvbIngredients
3 Z+ |" x) r! \公仔箱論壇For 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。. |9 s" q9 \# Q
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& G$ b0 g* l7 U' O$ O( K L2 z600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb6 i: M5 c" L$ r
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2 g5 |1 [0 \6 R4 [: ]+ T- rtvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb* C" B4 ]/ H! U v- o
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2tbsp kirsch
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" W3 q- d( U, V- H4 [" 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。2tbsp cornflour9 g& Y5 C2 g7 b# ?6 z8 j
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7 k! C* k f- y/ {公仔箱論壇10free-range egg whites
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) C4 {& L4 J I( ytvb now,tvbnow,bttvb85g/3ozcaster sugar
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* M. ?! Y8 j: L6 W* Z- i, {% xtvb now,tvbnow,bttvb225g/8ozclotted cream公仔箱論壇& i1 r1 X, B* e
For the crumble topping
: O$ n! g" e( E: r·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。- n; [& o. l9 K$ E
1tbsp chopped pistachios5.39.217.76( F) ^& s' N+ I1 @; T5 J
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. a& Y" m4 V. `5 a' S1tbsp nibbed almonds
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. O6 M7 x- O6 o( T% S0 s+ d0 J公仔箱論壇1tbsp demerara sugar
. |8 N8 S$ |; y# e! o# BTVBNOW 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。·. y8 N( B$ E' E$ B! s" `9 \
1tbsp rolled oats
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! E5 S% z" v7 ~. n, k2 f. `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 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。4 F$ q) H. I: _: ?4 F
Preparation method
) W v: i. e# m- D) B7 y; D8 v5.39.217.76 - 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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