Strawberry soufflé with crumble topping and clottedcream
; |7 h- Y4 h+ L4 {" o BTVBNOW 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。tvb now,tvbnow,bttvb+ W. M* V, s: }! ]
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 ]4 j' ^9 x1 W$ {5.39.217.76Ingredients
6 B+ M& m# G+ Y' n7 i$ ?3 R7 atvb now,tvbnow,bttvbFor the soufflé
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600g/1lb5oz strawberries, hulled- x0 s; P8 w" n+ d7 k2 k: D
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7 y9 ~0 W+ ^* o& G" A; ]) M7 Z5.39.217.764tbspdemerara sugar5.39.217.760 c2 E/ B' b- e
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1 lemon, juice onlytvb now,tvbnow,bttvb& A( ^8 a" x% z8 b+ P$ N$ e
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2tbsp kirsch5.39.217.764 J, ?& w r1 g1 l# L3 S$ X9 a
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2tbsp cornflour公仔箱論壇0 ]8 V9 z6 }; G4 q
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10free-range egg whitestvb now,tvbnow,bttvb2 R8 o" F- L' V6 ]6 z
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. z3 @8 q) \* j4 _公仔箱論壇85g/3ozcaster sugar
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3 t( I# V$ i5 P% A3 X2 O. s' }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。7 |* b( b0 `% T- F# x7 H6 H
For the crumble topping4 b5 \& A5 H( [9 D3 c) I7 g
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9 ^4 m8 {1 r! T; |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 chopped pistachios. q' T: a# {3 ]" {
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1tbsp nibbed almonds, r: j% P0 A$ N M4 H% |, {& k
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1tbsp demerara sugartvb now,tvbnow,bttvb- w" Z. r/ Q9 {6 n/ G" S* Q
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1tbsp rolled oatstvb now,tvbnow,bttvb4 |$ k. I$ R& {- ^/ }7 n6 t, y
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1tbsp desiccated coconut+ Q, X1 |% |5 q8 y; J9 P: D
Preparation method
Y# x, {# w R- ?! n/ _% Z# E公仔箱論壇 - 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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