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.tvb now,tvbnow,bttvb1 ?6 L0 B7 N' Z8 Y
Ingredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar' w1 Q; K& e4 ~
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; z8 A/ _- e2 Q" [( j" S. b& P1 lemon, juice only
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& U/ d' @- {8 B1 o) F* M4 `2tbsp kirschtvb now,tvbnow,bttvb/ C3 S! w0 F* y, [( a
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& B( U! \, d# N7 G7 Z2tbsp cornflour5.39.217.76+ u6 p% J* X! d2 a: Q& }
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" S; T4 O1 ^8 X2 R8 uTVBNOW 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。10free-range egg whites
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) Q; W0 \" J6 D1 @) m公仔箱論壇85g/3ozcaster sugar" c' E! N7 M6 }8 t
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6 h. F: k- i& Y3 q" O公仔箱論壇225g/8ozclotted cream
% O( a) d- t$ [+ n2 g7 ^4 F5.39.217.76For the crumble toppingTVBNOW 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。$ l2 t: O. _+ I4 j1 q
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; x8 @9 @7 m7 R b u b$ l+ Ltvb now,tvbnow,bttvb1tbsp demerara sugar5 m4 b2 m" j, T w* \6 O
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; Z$ i R4 @& }; }3 V/ b8 I7 kTVBNOW 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 oats公仔箱論壇' ?& D8 ~, F6 g; I. y
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Preparation method8 c5 f$ t N5 }# W
- 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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