Strawberry soufflé with crumble topping and clottedcream' k+ t- I) j8 U
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3 H+ q, x3 L+ Q, n$ i公仔箱論壇) Z7 U) U/ V# n# v( j1 j2 U
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé5.39.217.76! E) w Q7 l3 J+ n: O5 R4 S6 A2 B
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600g/1lb5oz strawberries, hulled
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' _5 P. R- ^, y6 B. |" c5.39.217.764tbspdemerara 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。* ~9 d" b, k% m$ S$ L
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1 lemon, juice onlytvb now,tvbnow,bttvb3 x5 C% u; S+ @* n# q6 W
·tvb now,tvbnow,bttvb4 Z0 l# S8 N5 e# L3 x, X1 ~
2tbsp kirsch5.39.217.769 A( s l' s" }, t) p4 f. k
·5.39.217.763 k+ I( b0 J5 R% |6 S4 L& e
2tbsp cornflour
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" B- P) r3 O( o8 S4 z& {3 k10free-range egg whites
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$ @+ v5 S0 N) {1 J9 {85g/3ozcaster sugar
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7 T" V0 L9 F5 z" `* J9 U% S" B+ uTVBNOW 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。225g/8ozclotted creamtvb now,tvbnow,bttvb9 f7 z. F9 l; {5 H! j; v
For the crumble topping
1 J1 {) ]. u; D' O# x公仔箱論壇·5.39.217.76) _# T' x: C6 Y+ }9 d' b
1tbsp chopped pistachios5.39.217.76, V; X7 R: `# D$ G
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1tbsp nibbed almonds
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1tbsp demerara sugar
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; T/ o/ @% T: s* _4 P5.39.217.761tbsp rolled oatstvb now,tvbnow,bttvb H$ _. \3 Z6 d) ~1 O/ C4 Y
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1tbsp desiccated coconut
6 W1 ]4 ?# T7 g4 c: B5.39.217.76Preparation 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。2 c) m$ l8 _& i2 @
- 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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