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。3 U6 q) B, g+ j1 Q" {
Ingredientstvb now,tvbnow,bttvb1 @6 ]+ D7 O1 E' y- Q
For the soufflé
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) D6 ~ G- v) _ O* c( q3 ctvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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( y& G: a1 w+ Q5 o( mTVBNOW 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。4tbspdemerara sugar
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+ n3 T: h, G5 m. ?$ n* o1 lemon, juice only
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2tbsp kirschTVBNOW 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。# s! `: n: f- F5 C
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2tbsp cornflour; m/ E ^: Q! q8 e/ S" ]
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10free-range egg whites
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. C7 L; T5 H( T& y% p( FTVBNOW 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。85g/3ozcaster sugar# J* u% }! l5 f1 ~ B
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; B1 R8 }9 Q5 D+ o0 M* ` e2 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。225g/8ozclotted creamTVBNOW 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。+ i n' ]: y: q4 J0 W; x
For the crumble topping
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1tbsp chopped pistachios
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, X* I' I: U# l2 Ntvb now,tvbnow,bttvb1tbsp nibbed almondstvb now,tvbnow,bttvb& b3 {6 y& {1 f/ H- l' {
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* u; H/ G% D' X' D$ b5 ]1tbsp demerara sugar公仔箱論壇' W9 f @+ j% Y; U) i
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5 Z- T @, H" S6 O3 `* g8 g& nTVBNOW 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 rolled oats6 W- h' q0 I- l% e/ V7 S
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Preparation 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。$ Y8 u+ y+ d4 O1 ^8 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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