Strawberry soufflé with crumble topping and clottedcream
) [* b# F( {$ Y公仔箱論壇5.39.217.76) O" G# e6 A; q& u4 ]
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3 f A9 L; C# {. n3 l8 zTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé公仔箱論壇; E: [; u3 T7 Z# t
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& v8 S2 ~) i4 y/ v0 Y公仔箱論壇600g/1lb5oz strawberries, hulled
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, A7 X v l m% G- F6 b1 m2 [4tbspdemerara sugar公仔箱論壇0 f4 ]5 `0 M+ Y/ k" C; @+ H
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1 lemon, juice only
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: o3 ?% |- @ G0 a; N) w! Q$ @2tbsp kirsch
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2tbsp cornflour
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: Y; w9 w9 X# f0 y# [) H9 q10free-range egg whites
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85g/3ozcaster sugar3 _& s. |1 r, X& W8 m) H$ y* C5 a. h
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225g/8ozclotted cream3 r% i+ l/ K) D4 ^+ b" j7 w
For the crumble topping9 v# r. x1 V. X2 p! j- v" K
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1tbsp chopped pistachios
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( O$ D1 }. G2 V% o( z1tbsp nibbed almonds
8 \2 ]# a& R, K# ]$ w n5 g2 h6 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。·
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1tbsp rolled oats
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1tbsp desiccated coconut
, r ~, r( n* n0 z& vtvb now,tvbnow,bttvbPreparation method
8 e3 c8 b/ z ITVBNOW 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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