Strawberry soufflé with crumble topping and clottedcream
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( v0 |! ? W# W) k6 V. }, a公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
f3 R! ]+ ^ A( V公仔箱論壇Ingredients
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# W R0 C: c" k4 C8 |! e公仔箱論壇600g/1lb5oz strawberries, hulled
1 B5 ]5 q6 y3 m9 S* W% Dtvb now,tvbnow,bttvb·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。# z: u3 E# C4 f7 L$ @7 w
4tbspdemerara sugar5.39.217.764 e% e5 }; s2 W* v. H& {
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1 lemon, juice only
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& j+ {5 L% R% g8 Z4 z: B2tbsp kirsch9 P# B2 |! c# y; e4 G
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2tbsp cornflour
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10free-range egg whites5.39.217.762 e$ Q8 a9 ^1 w) Y8 O
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7 T5 n; d/ [) B, t# Q6 b5 `; e85g/3ozcaster sugar
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( h! g. J {- [$ r) ?tvb now,tvbnow,bttvb225g/8ozclotted creamtvb now,tvbnow,bttvb o- @. U: I+ z/ K$ H$ }" [5 g
For the crumble topping
$ d8 Q* a7 f3 @ z. o公仔箱論壇·5.39.217.76( \1 `; I- q$ F! t
1tbsp chopped pistachiosTVBNOW 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。8 N6 B: Z8 `$ R
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb, v: h$ ]6 T; c% `, Y' k3 f. H! s7 v/ M
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1tbsp rolled oats1 z3 O/ M$ q, v5 N D
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1tbsp desiccated coconut
* x* K# V' c$ t: G公仔箱論壇Preparation method+ K: g3 S9 l2 j1 c e' |2 o
- 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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