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.
" b* J- y6 w/ }tvb now,tvbnow,bttvbIngredients
' d# F( i% ~9 p! d6 D: I; R* oFor the soufflé
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600g/1lb5oz strawberries, hulled' G7 n& `# m' A0 H {: p/ o7 ?0 t, A
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) D8 H @8 P9 }4 D( u" i- ]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。4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇/ C$ F$ N0 H& D# C
·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。 t, E. _3 [$ N0 Y
2tbsp kirschTVBNOW 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。! L5 _7 l7 h$ h
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2tbsp cornflour0 X3 G6 g* u L! ?& ^/ g% j& u
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10free-range egg whites5.39.217.760 O5 `% F3 n" @, w: K. A$ r' J9 Z: _
·5.39.217.761 Y/ r6 w0 b9 I+ N$ ]
85g/3ozcaster sugar
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" B9 |8 |/ N/ b/ ~+ { h H5.39.217.76225g/8ozclotted cream
: y t2 m# F) X! m& e* }tvb now,tvbnow,bttvbFor the crumble topping
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. V) M, V5 p* Y" X( x0 ?5.39.217.761tbsp chopped pistachios$ m I, n2 o2 x4 y3 L& M
·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。 y" g, t r% U- }* Y6 i
1tbsp nibbed almonds
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$ M2 E1 E/ T, U6 J7 q Etvb now,tvbnow,bttvb1tbsp demerara sugar
* H% g! ]2 @+ T4 m9 P) o6 ?( Y5.39.217.76·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。% Y0 @. \( K. c. Y/ Y
1tbsp rolled oats
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_( m" A/ i9 c' N% d5.39.217.761tbsp desiccated coconut$ k) f* m' ?4 Y; Q$ s
Preparation method
/ B! a& s( d$ \( @) V1 Q$ OTVBNOW 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。 - 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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