Strawberry soufflé with crumble topping and clottedcream
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, K: C: Y! L, g7 J5 N/ aTVBNOW 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。公仔箱論壇7 J6 `6 {6 _! s
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3 \- ?+ V, f* g/ ? w5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 S; L; l0 ^/ p) d" k) W' TIngredients公仔箱論壇) @$ y9 B$ N6 Z& M0 G$ {
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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) o$ ~1 k2 ]6 n x0 u) L3 ]2 ^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。2tbsp cornflour
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3 w2 F, U: f$ {4 P7 K* T公仔箱論壇10free-range egg whites$ T- D3 W+ B9 o; c7 [
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85g/3ozcaster sugar5.39.217.76. `3 a% d+ A1 }+ B
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225g/8ozclotted cream5 k% W: U: h" ~1 q( f" A4 ^
For the crumble topping1 t6 J0 c( @0 W4 ?% o# K& ?
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1tbsp nibbed almonds5.39.217.767 h5 [2 V1 M/ ~4 N+ _4 }8 \2 c
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$ ]2 A, O9 w! x+ s公仔箱論壇1tbsp 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。7 e, Z6 j0 R0 ] E
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1tbsp rolled oats公仔箱論壇0 l' t- w8 V/ _& C. L1 R
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5 I; m' W' |8 m2 k0 C* C/ W6 X: k公仔箱論壇1tbsp desiccated coconut
' @5 I4 W: S1 j _# s: qPreparation method5.39.217.76) S# a3 }" T2 T
- 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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