Strawberry soufflé with crumble topping and clottedcream公仔箱論壇/ R: E% A% B/ q. w9 H$ y
5.39.217.767 ?+ C) d9 G7 x& o! t6 {( J7 Y& {
9 H% [6 B. U7 ?0 D公仔箱論壇tvb now,tvbnow,bttvb- h: \; K! N6 d6 T u) r
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 `, Q, g; E: a8 r& Z/ C
Ingredients
* I( X" y1 B, n2 v9 MTVBNOW 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 soufflétvb now,tvbnow,bttvb' \' D, n% \3 k* A$ a. h
·公仔箱論壇5 r, C9 V7 j5 F, p6 I
600g/1lb5oz strawberries, hulled
% H4 e- x O2 J) n7 h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。5 j% j0 ~% @- H* X
4tbspdemerara sugar5.39.217.76% m3 T% v! m7 j7 [7 _' H( n5 P
·tvb now,tvbnow,bttvb: s. ] D' n& G
1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour" m8 ~9 T9 H) } \
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" ]7 c. y) Q* b0 _( O ]5.39.217.7610free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb& X7 m" @- \# v! e: ^6 T2 `- ^
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$ I; h) ? C- D( |# c! jtvb now,tvbnow,bttvb225g/8ozclotted cream
1 W& ]4 [7 `8 P; L9 a2 |( xFor the crumble topping
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7 F5 `' [1 v9 k$ l1tbsp chopped pistachios
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1tbsp nibbed almonds
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& Z+ C' l/ c% X+ v1tbsp demerara sugartvb now,tvbnow,bttvb3 h& V K6 S B" d* m0 V& ~
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6 C' c" d$ @1 b9 O8 `3 o1tbsp rolled oats
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1tbsp desiccated coconut) P5 T4 a5 ]2 ]6 t( A9 v) m3 B
Preparation method
! k3 F( z7 f$ h4 O5.39.217.76 - 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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