Strawberry soufflé with crumble topping and clottedcream
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) u* z% a) ]9 H( ~8 K0 r公仔箱論壇tvb now,tvbnow,bttvb2 X" h7 N" s6 ^6 { U: P. u
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 k: H$ o% r9 w: KIngredients
$ |% h( E, ^1 V5 ]; ?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。For the soufflé
* \/ n* r! h9 P9 [* _* Ktvb now,tvbnow,bttvb·
5 v4 m( s) \/ 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
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4tbspdemerara sugar
5 ^& y+ b3 B2 t! D/ z' ~·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。+ p2 r* A8 W8 i: N) H: V
1 lemon, juice only: k- u* I4 u7 ]9 N8 \% h
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2tbsp kirsch
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2tbsp cornflourTVBNOW 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。2 e" ]0 R c6 E& Z2 ]6 k h
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) q* H; j5 l8 s. f9 i1 j. S1 d5.39.217.7610free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb; [8 P7 O' f! L! K# S
For the crumble topping
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1tbsp chopped pistachios7 B3 B' M6 v3 _" y
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S& p# R7 ^0 P" g7 r: [tvb now,tvbnow,bttvb1tbsp nibbed almonds4 d3 N. e9 t' H% v& n) ~" ~3 I
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1tbsp demerara sugar公仔箱論壇4 F7 s6 g0 v {/ `: q2 r- T( r
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1tbsp rolled oatsTVBNOW 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。4 a; ?; ^8 Z( m$ t3 H: p [
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1tbsp desiccated coconut1 u1 P- z N- L' y) l; G
Preparation method& j# W/ a8 K. Y( }
- 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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