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." q; X6 B1 Y; W: |
Ingredients, V6 [8 C9 n- X2 Z. g4 z' x
For the soufflé
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6 _0 @; ]% s' S' G0 ?7 t9 C, atvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled6 N1 d, y; _; k4 s. V/ {
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4tbspdemerara sugar
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. k: Z! F; p# z. G/ n* Q2 ktvb now,tvbnow,bttvb1 lemon, juice onlyTVBNOW 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。! q* F4 _: G8 {* C
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1 {' y+ D# F8 D, X6 ^$ p0 I: f) Q公仔箱論壇2tbsp kirsch
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3 j1 ^1 d& p7 [2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb# }$ U7 V4 T; \9 I6 v6 n8 R, L
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225g/8ozclotted cream
7 | ^! c+ i6 UFor the crumble topping
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& m* E$ V) G u8 {5.39.217.761tbsp chopped pistachiosTVBNOW 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 i' C! `/ P# `
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1tbsp nibbed almonds
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1tbsp demerara sugar7 Y" n3 H* x' [
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2 b& J$ b1 u! m+ g R/ z- [( A9 KTVBNOW 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 rolled oats
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! N% ]+ Q& F& G# K; ^! S, m5.39.217.761tbsp desiccated coconut
* a O- g6 D0 P( J) J' I) G2 HTVBNOW 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。Preparation methodtvb now,tvbnow,bttvb/ o: P9 G5 t* r0 b2 K
- 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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