Strawberry soufflé with crumble topping and clottedcream
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- ~; ^# m7 w# ?8 l! u: |) D- S公仔箱論壇
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, F/ U* q: f( L ~5 Ptvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5 @/ U8 X) r0 E; H- j$ P; ?
Ingredients+ K0 ^: q/ a3 O1 B) s# C
For the soufflé5.39.217.76% Q4 s9 v; y* I1 d1 w' P
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600g/1lb5oz strawberries, hulled
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1 j, U, f1 Q& e2 g! w% \9 ? q- T* ^公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only! t. U/ v" b. {! \9 v: a% Q
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2tbsp kirschtvb now,tvbnow,bttvb9 t: g8 I! R/ i
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6 k/ O1 J- m/ g3 X. i2tbsp cornflourTVBNOW 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。- U' b8 [6 e* `8 X) T- Z. W. c
·5.39.217.760 ]" J1 ]% q8 c; V3 h7 x; z" |
10free-range egg whites
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85g/3ozcaster sugar公仔箱論壇6 H: t+ i5 b$ @; U
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+ y$ m8 w, @( a6 s+ Utvb now,tvbnow,bttvb225g/8ozclotted creamtvb now,tvbnow,bttvb9 X- m/ I9 s) \+ C
For the crumble topping
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4 x; W* {0 }) G: f公仔箱論壇1tbsp chopped pistachios
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* U( ?& ~: w0 G s1tbsp nibbed almondsTVBNOW 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。( B5 _4 j$ D8 w6 o* J1 I! l
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2 u7 M1 d1 d/ T. g3 I5 l5 R. L5.39.217.761tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇) D0 ?8 e# J3 ^8 t1 Q& _5 ? @1 `2 o0 X
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1tbsp desiccated coconut5.39.217.760 u8 l2 }* j k9 Z
Preparation method
/ T& m0 z5 m0 V1 m2 J - 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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