Strawberry soufflé with crumble topping and clottedcream5.39.217.76) i+ B2 h/ g5 G8 w0 T1 h
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76% m2 ?' L( ` j- ^
Ingredients
& j7 B, r5 H+ {9 y" I公仔箱論壇For the soufflé
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0 d: K0 b8 f$ J ~公仔箱論壇600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 r: I. L' k. X7 X8 qTVBNOW 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。1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb+ V% A. I' z9 w
·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。3 N( n; z1 J8 ?6 ]0 z0 f
2tbsp cornflourtvb now,tvbnow,bttvb! g8 Y# [* m' y1 C: V; L
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2 z2 n+ n, [. _3 P* U10free-range egg whites
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3 _; H1 A `( B: `( ^5.39.217.7685g/3ozcaster sugar( z+ p1 k7 ^5 ?1 C, O4 N
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225g/8ozclotted cream
& i% ?1 I' t$ N f; B& F" _公仔箱論壇For the crumble topping3 e+ Q/ ]6 ?" P/ C
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1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇3 U- Z3 ~5 H% N+ t- @0 ]8 t# l
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1tbsp demerara sugar
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) }* p7 m5 {+ w) s' p9 h. z5.39.217.761tbsp rolled oatstvb now,tvbnow,bttvb- K$ @- j% u4 E1 c$ b9 _
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1tbsp desiccated coconut
! u+ [4 n+ U" d3 c# h# X @$ `5.39.217.76Preparation methodtvb now,tvbnow,bttvb( t& P) G1 V6 r: C3 t/ ?1 l, Q
- 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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