Strawberry soufflé with crumble topping and clottedcream
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" W1 F" m( n* J1 B, F& Q5 d1 v9 gMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 u% O+ i8 A9 m6 vTVBNOW 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。Ingredients
8 |+ H# ], P2 ~5.39.217.76For the souffléTVBNOW 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。) C* k8 x. h0 Y
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6 o& C6 g1 X# Z: F, X公仔箱論壇600g/1lb5oz strawberries, hulled
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* x8 @/ ]3 o i! ?4tbspdemerara sugar公仔箱論壇1 q& w f; j- C" y1 R+ b
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4 J, C, [1 d* ?# {8 W s" I a4 J/ n1 lemon, juice only
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2tbsp kirsch
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4 G7 ~; X8 T. P* z公仔箱論壇2tbsp cornflour公仔箱論壇; `& h' M" d( [0 s
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3 i9 u) Y3 s! W4 K10free-range egg whitesTVBNOW 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。8 x+ S' x% G* J6 ? R; z2 u
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' m2 q9 s; i6 F85g/3ozcaster sugar公仔箱論壇, }- f% h6 U. ^4 E, A* V& p
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225g/8ozclotted cream y; W: u& X" S, O4 |
For the crumble topping, z6 Z% w* Q+ V) }3 U
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb# o1 @. J/ d; f- q! Q) }
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1tbsp demerara sugar公仔箱論壇, o$ d6 p5 B) E
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1tbsp rolled oats
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( C# P$ R. Q( x5 D7 g1tbsp desiccated coconut1 I k; D, O8 Z4 O( m
Preparation method
8 q% }! K/ [" V: {- |tvb now,tvbnow,bttvb - 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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