Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.764 N& C H( V8 K
Ingredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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/ P" {1 N2 e& H9 N$ t公仔箱論壇1 lemon, juice only, s4 n7 `. I/ C4 m6 F
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1 C- S' |8 M; s. Q1 e0 Gtvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
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1 v! h4 j6 S6 }& s+ L a' y85g/3ozcaster sugar
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3 d1 ^/ J0 n ^4 v5.39.217.76225g/8ozclotted cream
# W5 A( L7 E5 U% `6 r+ @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 crumble topping
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6 v4 }1 |! s/ B, O% O. |% \# w; cTVBNOW 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。1tbsp chopped pistachios
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0 O, B' E; N$ Y. Z5.39.217.761tbsp nibbed almondsTVBNOW 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。# N/ A. a9 q( J- D' C
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1tbsp demerara sugar5.39.217.76! t( B; d% P- a! c
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1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇9 a& b9 Q6 @( ^* t8 d/ ]1 F& ^6 R# L/ v
Preparation methodTVBNOW 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。! x, a! s: y6 X* n; R
- 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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