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.
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, B2 [# ^+ L: n* A6 mtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb: F( _( j( O' M3 e- ] z
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4 g# e; s& M9 t/ c2 ]0 Y$ ]4 |0 }4tbspdemerara sugartvb now,tvbnow,bttvb+ B& H2 w2 K# m
·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。8 h. f' K3 r3 Z7 N. d" L2 Z
1 lemon, juice onlytvb now,tvbnow,bttvb, n% b1 k9 C' o$ p( S
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2tbsp kirsch
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2tbsp cornflour
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' F$ w! o0 y3 [( J( `' |公仔箱論壇10free-range egg whites
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( M0 c6 [" U! x, v& S+ }! s公仔箱論壇85g/3ozcaster sugar公仔箱論壇! H4 J* `5 j3 P0 T9 o, y7 _
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225g/8ozclotted creamTVBNOW 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 `9 h9 W0 \' r5 q5 h2 p
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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: V$ d$ n, c1 `1 |% w) R& @# H公仔箱論壇1tbsp rolled oats+ C3 [) `- d. {
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1tbsp desiccated coconutTVBNOW 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。) s Z$ B* Y' h, |
Preparation method
/ R @" }# V' X6 l9 {9 ` - 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.
公仔箱論壇/ A0 E2 O; E" u" o
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發表於 2014-4-9 01:01 AM
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