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.5.39.217.76$ P0 |5 U0 R# V- h# s( F* i- f: V
IngredientsTVBNOW 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。1 I$ J9 R, h6 d1 D4 ~* w4 b* X
For the soufflé' m" I, o; ~& Q+ w" s. R4 R8 v
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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2 l7 {7 Y% S- k. c6 Z. wTVBNOW 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。1 lemon, juice onlyTVBNOW 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! V2 S/ f4 i7 S6 l
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2tbsp kirsch D$ v5 t& J' O* I. q! Y& i0 o4 a& N
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" ~% v1 W7 ?0 Y4 g2tbsp cornflour
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10free-range egg whites
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# C3 y8 |8 P: i5 F* uTVBNOW 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。85g/3ozcaster sugarTVBNOW 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。$ ^3 L5 O3 v, e0 f5 f
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225g/8ozclotted cream5.39.217.766 D9 k! X& J7 q' P: Z0 I
For the crumble topping公仔箱論壇% y4 d" F, y s- R: K2 r. t! ^, B! H
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( H& d5 l5 Q* |4 ?) T7 z# qTVBNOW 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 chopped pistachios5.39.217.76. C5 B4 Z. }# q" Y
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1tbsp nibbed almonds
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: r1 s0 `$ |, d6 q" U1tbsp demerara sugar
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1tbsp desiccated coconutTVBNOW 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& [ V+ ^7 f
Preparation method+ M9 u+ a6 q: P- Z
- 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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