Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇% W9 s% J5 _4 o2 J
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.8 O2 }5 P5 z0 u8 U' T t. A
Ingredients
o& E2 {5 f. C2 N+ g7 ?8 v& gFor the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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。( e+ D' _; |4 [/ D P
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4tbspdemerara sugar公仔箱論壇, S* ^' o2 Q8 I3 l* G
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1 lemon, juice only5.39.217.76* x' F7 x8 L+ Q: I2 @" R1 v
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x6 G( U3 i: b) W+ _: B2tbsp kirsch
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2tbsp cornflour
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1 m/ J: W# F# s公仔箱論壇10free-range egg whites
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$ M& `3 M4 B8 a# U1 H: o公仔箱論壇85g/3ozcaster sugar公仔箱論壇0 X, L9 @( D& W* p
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225g/8ozclotted cream
+ M/ a' J O& H7 g9 C, j! @5.39.217.76For the crumble topping
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1tbsp nibbed almonds& j1 Q. @4 }2 U @2 x6 b9 }8 h: W
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- C6 X, Q* g* A9 Z7 ]0 }公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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( x% W. a- W( h- O9 \. J# u公仔箱論壇1tbsp desiccated coconut5.39.217.76% K' C, { u6 w" r) q
Preparation method5.39.217.76: d @$ a3 c$ k/ ~/ S7 [! n
- 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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