Strawberry soufflé with crumble topping and clottedcream
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; C8 {7 H7 F+ [* ~2 ^) yMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.$ e4 ?) w! k7 Q, D1 R# ^( v" l
Ingredients
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, ?1 F- u' t8 @600g/1lb5oz strawberries, hulledTVBNOW 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。. e I, @1 Y# u3 B! P( f" ]0 g
·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。( j7 G. y C; k' j& Z/ E- \8 ?
4tbspdemerara sugar5.39.217.76: o! W- t: y n; y
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2tbsp kirsch6 l4 G7 `3 N/ ?
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2tbsp cornflour
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}5 ], z# u' q3 v" F( B5.39.217.7685g/3ozcaster sugar
- }! H- C- N$ y1 f* N5.39.217.76·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。- {$ C" m3 r6 w0 K
225g/8ozclotted cream- q4 {2 b" G- S5 u7 [" y2 p
For 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 d5 z: ~: C0 E8 X" x) ]+ g
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1tbsp chopped pistachios
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& {5 q! A$ h) V% ~. ~3 D. @ z/ q$ z公仔箱論壇1tbsp nibbed almondsTVBNOW 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。0 U: L( {9 }/ [
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0 L8 g- ?9 ~- c( K! ]5.39.217.761tbsp demerara sugar
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8 Y- [6 @. s! m6 M. {- N% {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。1tbsp rolled oats3 H; k3 h+ e( z- ^/ Y
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1tbsp desiccated coconut
4 h$ g7 ~; b: Z) nTVBNOW 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。Preparation method5.39.217.761 o$ m: I2 r& ]4 U* Y3 u
- 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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