Strawberry soufflé with crumble topping and clottedcream
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1 W9 b, H- {7 p$ d* r q( {; K公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
% k3 C {" f: z# S1 L% U. L% q, n- Ttvb now,tvbnow,bttvbIngredients
5 x1 v; a* \: S. O L1 h0 WFor the soufflé T- q( G' c1 Q5 p9 z0 g
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600g/1lb5oz strawberries, hulled
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0 p" f# j. Y3 J3 {: z# N4tbspdemerara sugar公仔箱論壇6 j _% k% g8 n
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites公仔箱論壇% E: P2 i# ]- j, E4 A- S
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3 P7 Y8 _3 ]' A3 D; L* m2 U$ I0 PTVBNOW 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。85g/3ozcaster sugar
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3 X: g2 }+ F3 b6 S" {% ^tvb now,tvbnow,bttvb225g/8ozclotted cream公仔箱論壇9 z- I) _) o+ x3 o* y$ J% Q9 S6 o
For the crumble topping
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# [0 @9 E% E/ P" I# z1tbsp chopped pistachios
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/ s3 ^9 P) n9 C$ d+ otvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar
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* x+ D [( b8 {( D公仔箱論壇1tbsp rolled oats
: {; h9 o! M" r) p) ytvb now,tvbnow,bttvb·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。8 n6 ~4 w- j4 A- J3 n% Q7 Q% `
1tbsp desiccated coconut5.39.217.760 M( R8 L* v% N, E, N
Preparation method
5 l- ], K) ?/ e" MTVBNOW 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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