Strawberry soufflé with crumble topping and clottedcream
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2 R" A! a6 d2 l9 @2 U! e: c7 aMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( P1 d% {% R3 R5.39.217.76Ingredients/ P& y0 i) o. B$ ^; C3 O/ j$ W
For the soufflé5.39.217.76, I4 a, B8 N/ C C
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600g/1lb5oz strawberries, hulled公仔箱論壇 u5 i4 ?& y8 K6 G& N5 b* R- K
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9 i$ W E5 ~) W* pTVBNOW 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。4tbspdemerara sugar公仔箱論壇: h! D8 C5 E3 m( _
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+ ?& c% r1 N& |4 Q$ v3 P公仔箱論壇1 lemon, juice only5.39.217.76' L( s" f. K9 I
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+ u, I% c& Z* ^3 r& g9 J# ctvb now,tvbnow,bttvb2tbsp kirsch5 ~3 x/ K- m' h4 X* @
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2tbsp cornflour5.39.217.76( P# o* A, C: e7 }/ K
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5 c' M& U0 `/ \7 [5.39.217.7610free-range egg whites
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p! s; o$ I, t& r* l% U% |) h85g/3ozcaster sugar5.39.217.764 T# e* V. d0 |5 o
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& h5 H9 D# Q; X! C3 q2 X) ]9 UTVBNOW 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。225g/8ozclotted cream0 v3 i( P" ^0 l9 \
For the crumble topping
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/ L0 j; }) _3 G, |4 ]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。1tbsp chopped pistachios
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1tbsp nibbed almonds
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' H9 u7 ?: x( z2 cTVBNOW 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。1tbsp demerara sugar
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0 B) E/ J' H* J* D# }0 S9 tTVBNOW 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。1tbsp desiccated coconuttvb now,tvbnow,bttvb N' i6 U# Z: z! w
Preparation method
* s$ z% x( y" l! R' 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.
& f, ~; E, B2 P3 D: m# H公仔箱論壇 tvb now,tvbnow,bttvb- ]3 @$ W6 y2 D) q$ r& ]
4 ]* n% J6 @8 Y/ ` \公仔箱論壇tvb now,tvbnow,bttvb$ }* i: a( q- M2 z6 X; R! ^
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發表於 2014-4-9 01:01 AM
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