Strawberry soufflé with crumble topping and clottedcream
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) I- o6 w7 d1 f, \* f# C9 C公仔箱論壇tvb now,tvbnow,bttvb' c" h2 M& S: p1 x" ^: a
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/ C8 h: D/ E1 W- B4 d公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 j' y% Z/ ?) a) B5 \公仔箱論壇Ingredients
% t6 G# y) d% A$ m公仔箱論壇For the soufflé
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: d2 l& ^# o4 L; N' H' E9 T1 p/ P600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2 c2 d# n/ C0 C8 ^1 J3 A9 E' ?公仔箱論壇2tbsp cornflour
6 D) g4 b: n# X2 Q, z# Htvb 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。3 B+ @# G4 |* {2 ~( r
10free-range egg whites
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; o8 ^" ?/ q& B/ E: j公仔箱論壇85g/3ozcaster sugar公仔箱論壇, C; A' N! J9 I6 m5 t% n$ p
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) p4 }+ k8 @8 r" S3 E0 d4 o2 a4 W5.39.217.76225g/8ozclotted cream
% y6 s0 D6 E2 _. M; I9 r; s* S; |tvb now,tvbnow,bttvbFor the crumble toppingTVBNOW 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。9 Z1 J& i. a8 W
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1tbsp chopped pistachiostvb now,tvbnow,bttvb2 } |: l3 p4 Y$ X: P
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1tbsp nibbed almonds
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& ?( f, Z$ t0 H$ L: q1tbsp demerara sugartvb now,tvbnow,bttvb& {3 U$ p, p) m( T
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1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76# A1 `& \9 z& B$ z7 R; Z( p- G
Preparation method
u% P7 v( N `8 U8 Q h- r+ O5.39.217.76 - 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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