Strawberry soufflé with crumble topping and clottedcream
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9 M1 E7 V, G/ Z! V5.39.217.76公仔箱論壇3 Q$ C4 A4 E" @* q
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb4 l4 o. K+ x$ w" y/ _9 o
·tvb now,tvbnow,bttvb% a; m+ b' |; C+ V: N1 C
4tbspdemerara sugartvb now,tvbnow,bttvb1 y, T' y6 u9 N* @
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1 lemon, juice only
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; O; D ]! v5 i' h' Y2 f' Itvb now,tvbnow,bttvb2tbsp kirsch
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4 L$ I, m6 [) K# C+ D3 N4 y7 X公仔箱論壇2tbsp cornflour
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K+ @% B6 w4 Q& q6 k& j5 T10free-range egg whites公仔箱論壇; E0 |0 f; r1 U# Z% \" \! W) l
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85g/3ozcaster sugar' L v5 I# `4 r- n. y
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; \8 N- ^" U( n8 o( |225g/8ozclotted creamTVBNOW 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 ]% k4 K+ E! K7 i' l) { n
For the crumble topping公仔箱論壇7 O; o/ K$ u3 \1 p
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1tbsp chopped pistachios+ [% E: a0 k- z
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) g# e4 c2 r! i' X9 r/ D公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats4 B, Q) [+ X5 I1 Q4 S+ A' x' Q4 Z9 M
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- P7 R5 w$ A! G, N& t) B公仔箱論壇1tbsp desiccated coconut公仔箱論壇8 _$ B0 b- K `0 o/ @: l
Preparation method
7 Q I% M' k4 [4 ATVBNOW 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。 - 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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