Strawberry soufflé with crumble topping and clottedcream
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" o4 B" |" D4 D: D' H5 Qtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇* } u' J! F# C& e
Ingredients
; s& d' z7 X6 Q, u( f0 [5.39.217.76For the soufflé
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0 A/ F' J& a* G/ t5 A公仔箱論壇600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar. b1 |2 f: P- D1 S8 ]
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* P0 o! j1 d( D. ^* M$ U6 E5 x- n4 t1 lemon, juice only7 R+ |8 J: c! O% p m
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& Y+ u% U3 v& K8 a2tbsp kirsch公仔箱論壇* C& L2 X& |. q, y3 J: P
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2tbsp cornflour. j; N+ W3 E6 D6 P
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10free-range egg whites
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+ D$ o5 u1 e3 }0 p. [% dtvb now,tvbnow,bttvb85g/3ozcaster sugar/ c$ i a. Y, v
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1 P+ {$ ~& w) z5 ?5.39.217.76225g/8ozclotted cream
( }" U: D) ?) t- ]+ ` Z; Y3 v公仔箱論壇For the crumble toppingtvb now,tvbnow,bttvb6 \# A* I+ ]& n6 k; D/ m# H' l+ F
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5 K; D" i2 A* {- e5.39.217.761tbsp chopped pistachios, {$ k" M$ y; o
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* B1 a6 z/ T4 n" ^1tbsp nibbed almonds
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1tbsp demerara sugar \7 `9 O( A, E) z# W: ]
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1tbsp rolled oats0 z2 g& ?0 `% B. d9 M3 A
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1tbsp desiccated coconut
l) X! S- j. ~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。Preparation method/ s$ u7 E i+ a( ]( 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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