Strawberry soufflé with crumble topping and clottedcream
8 Y. G+ h- _( T5 B- [5.39.217.76
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$ O' }3 N0 u, a9 A/ _% B- p公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: A! }/ C0 @; G8 Y7 t5 P# kIngredients
s ~5 s5 s5 J9 E7 R公仔箱論壇For the soufflé
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+ Y/ V* X" S- Y. G" u& E4 i) V600g/1lb5oz strawberries, hulledTVBNOW 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。& O2 r& c: L% y- D
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4tbspdemerara sugarTVBNOW 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。% L' B% H2 U8 V0 G7 m: @' j
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2 F9 {% z8 h5 g# l& s+ T1 lemon, juice onlyTVBNOW 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 [5 G$ Z. x& ?7 e+ J8 m/ v$ u& t9 J
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2tbsp kirsch
1 U1 D" E5 P7 Qtvb now,tvbnow,bttvb·
4 `, f) v0 T4 j- r2 ?% E6 LTVBNOW 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。2tbsp cornflour4 F1 n7 r, h. d3 j
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10free-range egg whites# `! Q h& `1 \9 Z5 ~+ i
·公仔箱論壇9 G; n0 z! C7 j& W/ W) c
85g/3ozcaster sugar
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225g/8ozclotted cream$ d! q$ s j; m
For the crumble topping
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4 V, ^1 m: x5 q1tbsp chopped pistachios公仔箱論壇1 k4 r/ ]* J6 U# N3 k5 ~7 i+ _
·5.39.217.76* x' a; M% `( S/ ]! K% b% Z
1tbsp nibbed almonds
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6 ?" E: \8 T) [, Q* v公仔箱論壇1tbsp demerara sugartvb now,tvbnow,bttvb- s5 n) X& |% \% Z
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$ Z! G' k. X2 F4 E4 b+ W& ]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。1tbsp rolled oats
5 h- a1 [$ s0 G3 t- Ztvb now,tvbnow,bttvb·
( Y5 U) o& }) h5 M- A0 `3 atvb now,tvbnow,bttvb1tbsp desiccated coconut3 ~. g* S+ a7 z) q
Preparation method5.39.217.76, [7 h* }3 t5 p- 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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