Strawberry soufflé with crumble topping and clottedcream
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7 t4 \+ b) s& N- r公仔箱論壇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。" m: T/ L& A7 ~' I
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4 ?& a+ r+ |3 l% A1 M7 C3 b- bTVBNOW 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 X2 f6 y6 @7 y. [
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ u t9 `8 M0 K1 Q& TIngredients公仔箱論壇) y+ r1 \2 U0 _" `- D
For the soufflétvb now,tvbnow,bttvb4 c5 q/ Z( q& @$ P8 B
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600g/1lb5oz strawberries, hulled5.39.217.76# f' k; C0 S R& T Z
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6 _. O" T3 }0 Y9 k+ m5 o/ M4tbspdemerara sugar5.39.217.762 T5 P# Q5 q- a% m
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: i$ c: C( p' a6 c. l1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour( M, v2 ~# M' U& D) K
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10free-range egg whites- v, D" X, Q& F Q# \2 n8 ~* w
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85g/3ozcaster sugartvb now,tvbnow,bttvb; c, I& g1 v% J0 n
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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 @1 r/ d- I, b7 p! Q: K
For the crumble topping公仔箱論壇2 T7 z1 ^+ F& \, y7 R |% v
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% E7 w) O* f5 E1tbsp chopped pistachios
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4 }' i% P7 ^" P% A9 S- ^1tbsp 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。: z+ m/ f9 c) _3 F
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
# ]# h' W$ D Z/ JPreparation method
0 [; i& A7 Z; d, d3 u) ^$ o - 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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