Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! O$ g8 ~& y, J# v# b
Ingredients# L+ \" b4 {* ~3 Y2 f
For the soufflé公仔箱論壇% H; J) D: x, h- q/ Q6 Q
·公仔箱論壇5 ^5 J& P' F! @2 A* T$ G
600g/1lb5oz strawberries, hulled
3 m( D( D- b5 c. _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。·
. k k5 H$ N$ z4 J4tbspdemerara sugar
, L6 ]. D* o- v: E) Z6 ?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。·tvb now,tvbnow,bttvb) s4 S+ s3 s( N; D, {0 k
1 lemon, juice only5.39.217.76- s) }% _6 v0 W+ b
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- z/ p, f. s! V2 y" }4 Q3 ETVBNOW 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 kirsch
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: j! {, O$ m2 f2tbsp cornflour
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9 U- z) Y6 P$ @8 B5.39.217.7610free-range egg whites
6 [' G' x) f2 Z0 x7 x$ p" }公仔箱論壇·2 B; `7 X% W3 `5 [) N9 H5 ]: P
85g/3ozcaster sugar/ V5 I6 ]- U# \' f
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3 K0 W7 ^$ n4 D% ?公仔箱論壇225g/8ozclotted cream5.39.217.76. `# Q) }+ A) O- M' C1 m1 B
For the crumble topping: w7 j' ^8 ^: x* a
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, x$ k- m- s' @8 R9 R- W) J6 n; V' x公仔箱論壇1tbsp chopped pistachios
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1tbsp nibbed almonds
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^; W+ U/ Z# h! r" F, @公仔箱論壇1tbsp demerara sugar公仔箱論壇4 k" k: A; L4 H' V+ t: _. v( P
·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。6 S* A7 C$ A. u3 T( n F2 ^
1tbsp rolled oatsTVBNOW 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。& l) K( h' U0 i, C9 c* k3 y/ E
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7 t) H8 d) D" H6 s. z4 @5.39.217.761tbsp desiccated coconuttvb now,tvbnow,bttvb5 u( C4 F2 N9 E; ~
Preparation method
, ^, H n i$ B) A7 b& _5.39.217.76 - 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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