Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 b& v, H' D$ C; V9 ^5 gtvb now,tvbnow,bttvbIngredients
; S9 L) [( i9 _. {+ 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。For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇1 b7 H6 S7 i' d5 \; r
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% b+ G; P3 h4 a: u! d4tbspdemerara sugar
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: k$ k4 {& W3 i3 q5.39.217.761 lemon, juice only0 e1 [7 q1 P9 V
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: W, H9 e3 Z1 x0 ~7 }( K公仔箱論壇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。; s! x! t8 W# d; I9 M6 D+ y
·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。0 V# X: D7 {& L8 i( T1 h* h
2tbsp cornflour2 C" c8 _8 {3 }9 t+ J
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10free-range egg whites公仔箱論壇 k" i, A4 d% i+ ?
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/ R7 e6 L0 {0 x* a公仔箱論壇85g/3ozcaster sugar
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- }( @# B% Y! y$ x! e公仔箱論壇225g/8ozclotted cream
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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5 u9 J, I2 h4 H. k+ C" 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 demerara sugar
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1tbsp rolled oats$ W" C6 @1 E' m. L
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' t/ @, ?+ ~' otvb now,tvbnow,bttvb1tbsp desiccated coconut! @' e& E/ S: n- t+ a! f9 N
Preparation method公仔箱論壇% ~5 h' d& |7 Q2 ?' J E
- 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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