Strawberry soufflé with crumble topping and clottedcream
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2 O& t B- W2 {- {/ i+ z! t" S" N公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* {: J: A! q5 y Stvb now,tvbnow,bttvbIngredients) ^$ `4 ~, O- k/ U h" {; X$ q
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar/ g* d$ @* p3 A# ?$ a
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. V0 k. J- o9 ~& z) O! S0 N! c, n1 lemon, juice only
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2tbsp kirsch
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4 p- \# D. w' `6 V6 T7 _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。2tbsp cornflour
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10free-range egg whites$ N5 Z8 l- J) h' T
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) X3 f% y! q% E* h$ ]2 G公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted cream6 O- j' x# L* l
For the crumble toppingtvb now,tvbnow,bttvb* n: V, z. M) I2 t! X$ K
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W& r0 R. J8 g; {/ h公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb1 T; o* c" a. E
·5.39.217.763 L; [2 H; T# b' f& ^) T2 I
1tbsp demerara sugar5.39.217.76# p. [! [. M& B# ]0 [: V: N4 x a
·tvb now,tvbnow,bttvb# o% E6 H |/ X3 q0 J
1tbsp rolled oats
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1tbsp desiccated coconut! I" `0 z. I: \, ^
Preparation method
+ X, l" o/ E* b, q9 F) s: ]tvb now,tvbnow,bttvb - 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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