Strawberry soufflé with crumble topping and clottedcream5.39.217.76; O9 X, h* @: M4 d6 w) T! l
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5 f3 T% f, s7 j: j3 E: t公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé: u1 \$ H. T/ C; C7 |& t J
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; m1 V4 i$ f+ S- S: H3 c600g/1lb5oz strawberries, hulled5 {% [* V4 R9 K5 u, X' W
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! a8 e) C8 A# [. b4tbspdemerara sugar
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0 m; {; [) s% q" g' x5 n1 lemon, juice only
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) E/ H1 d+ _* x7 [4 F: k公仔箱論壇2tbsp kirsch
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4 p1 w- t7 k& Y( J6 Z5.39.217.7610free-range egg whites5.39.217.76: }5 {. h9 B0 \6 d
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85g/3ozcaster sugar5.39.217.760 j' v; {* u+ J6 |
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225g/8ozclotted cream
$ O4 c' e2 h3 ~- ]- q E5.39.217.76For the crumble topping
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; a* t! s6 `* I% I1 T7 f" e4 P1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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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。7 C. X$ y* `! N
Preparation method
7 {5 L# j& l* J3 [1 o - 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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