Strawberry soufflé with crumble topping and clottedcream
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: i1 n7 M K/ h; U5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé公仔箱論壇% R0 @$ o1 e- _+ @) `& c
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9 c' z3 v+ J: W, J9 r600g/1lb5oz strawberries, hulled8 a# P. m: U* t4 d- q* }
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! b, Z& o2 I% ~* O" l公仔箱論壇4tbspdemerara sugar/ C0 ^6 h3 x% Q
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1 lemon, juice only
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$ [) |. O; K- z1 D6 @ b2tbsp kirsch$ H( f! [1 p3 F0 x! V
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2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb; I* L7 {2 d- I
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85g/3ozcaster sugar
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225g/8ozclotted cream
3 u' _1 H6 \8 a: w6 j* L* j, vFor the crumble topping
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/ C( A$ P( y- ^7 J8 f1 \3 X! q# j公仔箱論壇1tbsp chopped pistachios
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+ Y: n+ C6 b/ E0 B, g4 @tvb now,tvbnow,bttvb1tbsp nibbed almonds
{$ r; j% e+ h' wTVBNOW 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 d3 `9 q1 }8 g& V. 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。1tbsp demerara sugar公仔箱論壇3 X/ h" H1 E) Q3 R2 S; H: \2 G
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3 b9 q4 Q- M( ]/ A+ _tvb now,tvbnow,bttvb1tbsp rolled oats
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3 T3 d+ S- e/ p# t1tbsp desiccated coconut
# r( s; Z& z( ?6 N9 i, \0 R6 W" [0 I* r# o公仔箱論壇Preparation method
( T3 `( q9 n1 ]& G. C - 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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