Strawberry soufflé with crumble topping and clottedcream公仔箱論壇# Y8 E8 k. ?$ R+ ^. c( u3 G. y
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( m' f4 R9 O9 y' G8 u4 Z8 g8 TTVBNOW 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。Ingredientstvb now,tvbnow,bttvb# _% H V `# t- M( R4 f
For the soufflé( z- J: f0 F" g8 q! b
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0 R! M& j8 X3 J* H. ntvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb% V$ Y9 \9 o+ `; ]- p3 u% \+ h
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4tbspdemerara sugar
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1 lemon, juice only5.39.217.76/ m: v% p% T# [) F8 m1 G0 \
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% S4 o M3 }/ X* @/ _) I2tbsp kirsch: \3 d1 z0 v& n
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- e( N% t* b7 ]; H2tbsp cornflour
. p$ U! d0 i. \8 a公仔箱論壇·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 E8 r) j3 Q! |6 u: S9 i
10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
8 i! d5 r1 n R( a U- G6 fFor the crumble toppingtvb now,tvbnow,bttvb- t$ u0 K' r9 X$ v3 d. g. G
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1tbsp chopped pistachios
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1tbsp nibbed almonds5.39.217.76* [4 z; C( P3 Q1 H/ x
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1tbsp demerara sugar" `4 E4 l$ Q5 ?, `# W4 ~+ D( N1 o: Z
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1tbsp rolled oats
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4 u Y! W$ z0 P; dTVBNOW 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 desiccated coconut
* X/ v6 }% `1 @% [6 i1 stvb now,tvbnow,bttvbPreparation method: T2 H7 O' ^. S+ b
- 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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