Strawberry soufflé with crumble topping and clottedcream
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 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。! j7 s; [1 N c2 K U% x- h( K
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.& N" u* x0 L% b3 ^8 k3 K$ J
Ingredients5.39.217.761 [9 }6 V9 R' A* s" ]
For the soufflé5 L0 E3 W1 d( c% {& d) [3 P
·公仔箱論壇$ h' v/ r3 ^7 q3 v, L, V
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇. ^6 _' t; b6 X' Z
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0 ]- h3 ?7 N5 i. B2tbsp kirschTVBNOW 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。. z. z" J: Z: y. {
·公仔箱論壇4 s! x0 u1 P1 H0 r! O6 c2 E
2tbsp cornflour
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10free-range egg whites
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* Z) Q% h# J& y: i( H# I公仔箱論壇85g/3ozcaster sugar
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( A0 c: S( J( B* ]8 n% Vtvb now,tvbnow,bttvb225g/8ozclotted cream
$ V) K3 w5 Y: x6 Z W9 |For the crumble topping, ^- O4 G# {" X3 c
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( n3 E3 F( v% S* J& u( z5 t9 i公仔箱論壇1tbsp chopped pistachios
: _; S" T. O2 _tvb now,tvbnow,bttvb·
4 [+ {( _# g$ m, P; s- ^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。1tbsp nibbed almonds
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1tbsp demerara sugar: Y" Q) E3 Q6 c# a
·5.39.217.76$ _/ M" Z I- q% j' y& e
1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb; ~( T+ S) W, o
Preparation method
5 K" K; V% Q3 @6 h6 }! v- V" h3 R& ?9 j Z - 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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