Strawberry soufflé with crumble topping and clottedcream8 u0 |) {- B9 q% X* P
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
" a5 V; A7 `; C, UIngredients
* Y. |* l2 T" H0 Z6 fTVBNOW 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 soufflé
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9 A8 d E1 e. n公仔箱論壇600g/1lb5oz strawberries, hulled
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5 u5 q2 I& c5 [. l5.39.217.764tbspdemerara sugar
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* _3 y1 W. K+ C( n: G8 F& R1 T; stvb now,tvbnow,bttvb1 lemon, juice onlytvb now,tvbnow,bttvb0 l4 G! v& d" z# C( |
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9 U7 `' u+ ^$ z7 L5 e" M# ]; F( Q, f2tbsp kirsch1 m! _/ Q, N' N9 A( e4 O4 y
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2tbsp cornflour5.39.217.762 S8 S& G9 Z' y$ D
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10free-range egg whites
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85g/3ozcaster sugar
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3 o4 b* J$ Q+ p9 `8 U# J5.39.217.76225g/8ozclotted cream
& Y3 E5 e- ?) A# t8 P公仔箱論壇For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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, ?7 J/ d) C- V- `& m+ A9 ytvb now,tvbnow,bttvb1tbsp demerara 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。# T* f; L# J. b
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Preparation method公仔箱論壇; v$ u& h1 U. 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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