Strawberry soufflé with crumble topping and clottedcream
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1 { `3 q. r$ ~8 B0 D j1 btvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ H. _: B3 y. z( [% c2 i! d H3 b9 f+ t5.39.217.76Ingredients
# \7 c- h0 W7 h5 f9 y( ITVBNOW 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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0 K" w" d; P% m' t$ g600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb/ E+ M7 b+ j" @
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2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb4 j( S# f( D: e, v* H, o
·tvb now,tvbnow,bttvb: a( m+ l H+ X& s, w
10free-range egg whitesTVBNOW 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。 x7 `% {# @, w. R0 t5 t" {- \% N6 e
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2 o! `5 P! g: Y% ~2 A: z0 S85g/3ozcaster sugarTVBNOW 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。; h( u+ {2 l E; `- ~! f2 s9 y0 Q
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225g/8ozclotted cream
: a, s/ f% m N+ Z( O8 j: `4 Z$ lFor the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
. a E7 E9 U7 N- E: ]5.39.217.76·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。: M' B/ j% _$ b2 }" \
1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
e) o b) a h$ W4 p& Z. d# ^5.39.217.76Preparation method+ `3 b5 L8 n. m1 N; g. P9 a
- 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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