Strawberry soufflé with crumble topping and clottedcream
+ _$ C: w: U/ [: ^, J: C2 Htvb now,tvbnow,bttvb
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! [+ s z7 U p! s* j
Ingredientstvb now,tvbnow,bttvb. F) Q8 E: I3 q9 q9 H5 e
For the soufflé
I6 \5 z; i! L& q% k5 Y' ~) _tvb now,tvbnow,bttvb·
, h3 g; A' j2 J: S3 ]( [$ fTVBNOW 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。600g/1lb5oz strawberries, hulled公仔箱論壇! e. U3 |4 F% T3 u. r& m
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4tbspdemerara 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。) y" v& ]! l( S) s
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1 lemon, juice only
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2tbsp kirschTVBNOW 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。 m" q# Y/ G* ]
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1 Y" f8 T. q! o2 Dtvb now,tvbnow,bttvb2tbsp cornflour公仔箱論壇5 H1 i8 p4 w) q/ p
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) P6 Z4 O5 W1 ~: |5.39.217.7610free-range egg whitesTVBNOW 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。+ r q1 R2 [- B% P/ b; A! F
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225g/8ozclotted cream
+ P) {+ F( C( G' ~1 W% 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。For the crumble topping
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~3 v/ {; v) Z: H( d1tbsp chopped pistachiostvb now,tvbnow,bttvb+ ~! u0 k2 u- D3 `, l6 M6 o1 v9 i/ n
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1tbsp nibbed almonds公仔箱論壇& F7 u% {! o0 I2 x
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0 W+ y' k- E$ Z2 S S* o m4 @8 Q: xtvb now,tvbnow,bttvb1tbsp demerara sugar6 F1 h; X$ n, N2 D( m& h
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1tbsp rolled oats0 j! O" u& W1 i$ g( D. m) {
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1tbsp desiccated coconut
; c8 n% T+ Z! l6 l: qPreparation methodtvb now,tvbnow,bttvb; J" C9 V* T# k+ g4 |; h8 n" X
- 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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