Strawberry soufflé with crumble topping and clottedcream
' R1 o. a. Z/ H1 `5.39.217.76公仔箱論壇0 H$ L' h$ b8 b# W. |
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ k7 J T3 H! ~3 T5 utvb now,tvbnow,bttvbIngredients
( s$ H$ v9 x* Y# itvb now,tvbnow,bttvbFor the souffléTVBNOW 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 _1 C+ x E9 r6 K. D& h
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600g/1lb5oz strawberries, hulled
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, p, n: U+ W, {6 G4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb E7 T+ \1 U5 o6 ^
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0 m% {4 C- I( ]) x# l( S( ctvb now,tvbnow,bttvb2tbsp kirsch1 u2 l9 H- n3 y, k
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar3 E: |1 V% M! W* i# e0 o
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225g/8ozclotted cream
$ {: I W# E7 j) h% qFor the crumble topping
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" |" h" O" V' } L) X- e公仔箱論壇1tbsp chopped pistachiosTVBNOW 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。! x2 C! I* q* ]+ z @
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" ?+ C G8 h' R- m, J5.39.217.761tbsp nibbed almonds公仔箱論壇% M5 {/ m+ d3 q2 X! g, {0 ]
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+ s4 ^6 A) [2 C- \( y# E公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
4 m3 Q' W& j; h' O# \·公仔箱論壇3 W& U2 _ _3 r. i: v4 g! c: C
1tbsp desiccated coconuttvb now,tvbnow,bttvb* f$ j5 X \9 H" p
Preparation method
8 }. l! k# I4 H& F - 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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