Strawberry soufflé with crumble topping and clottedcream
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5.39.217.76+ v! v. S, E& J; x$ v7 P+ l4 p
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/ j8 A q' C8 Q) { J9 I" [% kMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
, k4 Q. `7 h1 i8 a公仔箱論壇Ingredients
8 O% L$ F# z6 M+ ITVBNOW 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。For the soufflé
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, p0 T V9 J; {9 Etvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled% u/ s! {, g( Z- \
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4tbspdemerara sugar公仔箱論壇4 q9 v6 ?0 A3 l3 e: j
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1 lemon, juice only
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& H& L$ u0 F! f1 xTVBNOW 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 kirsch
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3 Q& f: F' x3 ftvb now,tvbnow,bttvb2tbsp cornflour
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+ I5 r9 C. C( b3 D: f" Ztvb now,tvbnow,bttvb10free-range egg whites公仔箱論壇, f* u+ Z3 v* N; N1 n# q5 z$ C
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( e1 r/ p( z; n% g6 G5.39.217.7685g/3ozcaster sugar& J, ^1 ^+ S" B1 W1 ^0 Z. j
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225g/8ozclotted cream
5 E7 H0 A) V2 S, ~) {/ G) ^tvb now,tvbnow,bttvbFor the crumble topping! ?, [, N0 @* o% o7 C0 L
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6 o' H! e# A1 P; _6 }, W公仔箱論壇1tbsp chopped pistachios公仔箱論壇4 z5 g, j5 Z& i @7 h. h: G1 x
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1tbsp nibbed almonds
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9 y3 R' n0 s( {8 L1tbsp demerara sugar公仔箱論壇+ E0 o+ B: r, h0 E5 k) r
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. ^, e* N8 D# _4 P7 l: b1tbsp rolled oats9 \) l: ? E- Z
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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。( ]8 h6 g( ^: C* X
Preparation method5.39.217.760 E7 U* c1 F4 U0 `% S6 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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