Strawberry soufflé with crumble topping and clottedcream
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3 {8 n# [5 v9 i公仔箱論壇3 I, L6 \8 A1 o: V. w3 [
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。9 Q0 T# K$ K. a0 x
Ingredients, @ t. V5 N& ^" ?' k. }
For the soufflé
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" c2 q: K4 n8 o* B+ dtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar* I f& T+ e# V, \% f
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1 lemon, juice only
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^; s. v0 W* O/ d2 X% h2tbsp kirsch5 R$ k: `. S' Z
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. F+ X9 i( I1 v2tbsp cornflour
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1 Z$ a" L! W, ^9 _5 s! X: T2 O* c公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar
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* m: g% b6 s' I; a2 c% h( f2 e公仔箱論壇225g/8ozclotted cream
# v% O. {- ]' g' l! o+ H+ KTVBNOW 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。For the crumble topping
3 A0 ^4 s+ w/ m. x5.39.217.76·
0 I- F+ K$ N; C: jTVBNOW 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
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1tbsp nibbed almonds: x3 O% L- p4 V/ l
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1tbsp demerara sugartvb now,tvbnow,bttvb: b/ K9 D- N- d8 O6 b9 p
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1tbsp rolled oatstvb now,tvbnow,bttvb7 ]% `/ P; E5 r( ~! v2 v$ q
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1tbsp desiccated coconut9 B" r4 E" a& ]7 a/ a# z! K
Preparation method
& |: F* E# F V# C* h# K6 ~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。 - 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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