Strawberry soufflé with crumble topping and clottedcream5.39.217.76) i+ B2 h/ g5 G8 w0 T1 h
& @, T% ?2 L3 Q, p2 o
3 V6 u. u, Z$ _
: Y# |6 A0 h) O/ s
6 }/ q p3 I, [公仔箱論壇 4 V6 l. F+ B5 Q' b9 Z6 w; G9 P
3 E' x7 e$ g; ~# z e' a( G
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
% {. u) k$ e) x0 C公仔箱論壇·
0 d: K0 b8 f$ J ~公仔箱論壇600g/1lb5oz strawberries, hulled
. f- p9 K0 |0 c- J5 U4 r5.39.217.76·. @1 v6 c1 o7 U0 P' p( B
4tbspdemerara sugar
8 n& r0 Z3 Z. a- W3 O: \& i2 U·
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
' b6 x6 r% L* V% ]/ n$ M·公仔箱論壇2 |3 o7 s/ p4 T2 T
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
·
2 z2 n+ n, [. _3 P* U10free-range egg whites
0 E5 y) s# q2 i% T7 O·
3 _; H1 A `( B: `( ^5.39.217.7685g/3ozcaster sugar( z+ p1 k7 ^5 ?1 C, O4 N
·- o7 m# f/ z$ `$ n
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
·5.39.217.767 Z: S. r& C6 `+ D
1tbsp chopped pistachios
8 Z$ H2 _0 r! u+ I/ X3 u·5.39.217.767 D8 T% e* y( a" t3 k
1tbsp nibbed almonds公仔箱論壇3 U- Z3 ~5 H% N+ t- @0 ]8 t# l
·6 s! p8 n0 ?! x8 f
1tbsp demerara sugar
( w4 }; a8 ^: s" P$ I9 t5.39.217.76·
) }* p7 m5 {+ w) s' p9 h. z5.39.217.761tbsp rolled oatstvb now,tvbnow,bttvb- K$ @- j% u4 E1 c$ b9 _
·公仔箱論壇5 v+ X U& o3 L, N Z+ j! A
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.
( o8 x- \1 j: F* x ^+ ~( F
3 C5 f+ T% X: `. o% Q5.39.217.76
* [7 J. d. |' s; U$ o _5.39.217.76tvb now,tvbnow,bttvb# O- m' E: S" P, k" U4 h
|