Strawberry soufflé with crumble topping and clottedcream
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' b& t8 O7 Y5 Q# `2 F# N8 eMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# u s8 i& S, Z3 A& ]; m. |3 Rtvb now,tvbnow,bttvbIngredients
# f# F) e) |( yTVBNOW 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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1 h8 L, _+ h) c+ I7 B' z3 }600g/1lb5oz strawberries, hulled4 \/ ^" F& Z7 b9 r: z
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5 g, M# h1 F9 R* S7 H. 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。4tbspdemerara sugar5.39.217.76( X2 C* c: l& b) ^, u+ R7 k
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1 lemon, juice only公仔箱論壇$ j9 c! w9 I& l0 \$ J7 Z
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7 i# Y) q R" P6 J7 E; \# gTVBNOW 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。2tbsp kirsch
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* n. |" u3 |8 i& t3 y7 a. |2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar* t% {3 g/ n, s4 Y
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+ F1 f# |5 J% n6 T3 K5.39.217.76225g/8ozclotted cream
+ ?, B3 w6 \5 C7 W- tFor the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇( H. m: C, V" K( p$ T/ |
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1tbsp demerara sugartvb now,tvbnow,bttvb' S, W4 q, A: V' ]8 |
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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。, q, X' W- H4 h1 S
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Preparation method5.39.217.76, v) x/ h) V% g
- 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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