Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb2 @/ i5 i0 [1 w, `; i
5 S6 ]3 j5 k4 q7 u公仔箱論壇5.39.217.768 I; `, S! r* V: j
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 P( {' U0 c0 c" T9 W H$ K' D公仔箱論壇Ingredients- Q. ]! Y; ]( e1 [0 [ |$ s
For the soufflé
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6 m& e d; G. m7 ^' I! Rtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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3 \, {9 s. P, s) L1 r/ h( F# e公仔箱論壇4tbspdemerara sugar
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% r, }, Z# u7 ~公仔箱論壇1 lemon, juice only
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2tbsp kirschTVBNOW 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 G2 _+ t3 X- X4 A8 D% c
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5 k. Q. \: T# ?7 {* e* f. }7 P8 T公仔箱論壇2tbsp cornflour
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! T9 y) Q- U# P1 U10free-range egg whites
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85g/3ozcaster sugar
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* w2 Y' W1 E! K( Q! T3 Y4 z公仔箱論壇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。0 X: G7 a3 w( l3 N
For the crumble topping4 Y; j' B' K! A/ c" y# D
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4 J8 M( u: w" q# j5 C+ v6 g5.39.217.761tbsp chopped pistachios5.39.217.764 h# k8 Z o( x
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1 O1 r# v) Y4 V5 ~, x5.39.217.761tbsp nibbed almonds
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e9 O5 y( G/ C: B3 x5.39.217.761tbsp demerara sugar5.39.217.76 @6 [9 @* ?, T
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1tbsp rolled oats
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1tbsp desiccated coconut* G! j; [; |9 w, s
Preparation method5.39.217.76) k* u6 F6 ?$ l4 J, x2 w6 B+ F
- 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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