Strawberry soufflé with crumble topping and clottedcream
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 TVBNOW 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 J# u" F/ u/ A" T# o5 S) o
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.. H* I# S# c" `2 }. U) A
Ingredients
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6 j$ s( w! I8 F' `7 ?5.39.217.76600g/1lb5oz strawberries, hulled5.39.217.76, z3 ?/ f- t3 J* T9 N; m
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, o# F& I% }1 E( J, O( e1 r公仔箱論壇4tbspdemerara sugar5.39.217.76! k. E- G- c) F! b( U |
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: D+ Q6 h% O' n1 _9 ~% 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。1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇! }1 R. N+ ], K* G
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10free-range egg whites
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85g/3ozcaster sugar5.39.217.76, m& c) r, \, o1 f, S2 c& u
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225g/8ozclotted cream公仔箱論壇; x$ R" ^3 g0 G
For the crumble topping
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1tbsp nibbed almonds
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/ Q2 V A- h6 q( Z' x4 S- l6 g5.39.217.761tbsp demerara sugar6 R1 u+ l* ?3 t& k3 P
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: [. }! m4 @/ \" f( v6 Q5 O. M公仔箱論壇1tbsp rolled oats
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% A6 `. f, M4 v0 s9 _5.39.217.761tbsp desiccated coconut
( R7 x; U" g r C+ Q; z+ T公仔箱論壇Preparation method公仔箱論壇8 u. p" a2 {5 h9 ~1 B: {0 I% n
- 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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