Strawberry soufflé with crumble topping and clottedcream
3 h, Q4 R* L3 y A7 O7 C; |7 A4 a# ~) itvb now,tvbnow,bttvb
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0 q8 U1 r6 s4 i5 [5 l! {9 }0 e! q公仔箱論壇
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2 q. R! c+ L3 _ ~1 V+ f- x公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: ?% S Y# L3 `公仔箱論壇Ingredients公仔箱論壇% ]. _, a6 N% n* V' s$ ~" |
For the soufflé
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600g/1lb5oz strawberries, hulled
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9 d1 a# I3 X$ }" B# s4 k公仔箱論壇4tbspdemerara sugar公仔箱論壇3 @$ f, O9 R' F3 ~. v' k6 [
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1 lemon, juice only
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2 ^3 |7 Y* G$ M" O$ f$ ]( p4 I" H7 b" a2tbsp kirsch
" b2 E( C! r9 itvb now,tvbnow,bttvb·公仔箱論壇$ H2 c% H, n) W2 h1 F
2tbsp cornflour+ a4 O8 b# ~, c4 O( M2 N9 p) k
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1 Q# K, x' P. ttvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb5 x2 E5 ^7 x% d6 i! ^
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225g/8ozclotted cream
' ?0 q# K% [3 B0 b5.39.217.76For the crumble topping
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/ ]6 ?- h, y9 {8 c1 Q- ^' k5 }tvb now,tvbnow,bttvb1tbsp chopped pistachios
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9 u$ w. _ K4 Ptvb now,tvbnow,bttvb1tbsp nibbed almonds" x' a4 F ?2 P) s- e
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9 i3 S! @; ?6 P' u$ u1 h公仔箱論壇1tbsp demerara sugar公仔箱論壇+ C. ?4 _+ D; |3 G7 G
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1tbsp rolled oats
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% L$ U% I ], ?9 M公仔箱論壇1tbsp desiccated coconutTVBNOW 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 a1 i( e( B( y8 r! K, ` {
Preparation method- B! U! }, [! k/ _5 W- a) u
- 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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