Strawberry soufflé with crumble topping and clottedcream" B8 k& a) j+ x
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6 t) p- _/ O; l/ ^' V, t) E公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76( m6 C" }# \1 B7 \. k* P% I3 C6 D
Ingredients公仔箱論壇* C0 F! ?+ P% t" J6 y: ^' `
For the soufflé5.39.217.768 c' I8 R) P; o) n: n5 g/ E0 L
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/ f" h$ r, y) y) Vtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb. _! d* O9 E) B- }/ {
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4tbspdemerara sugar
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1 lemon, juice only
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2 z- y3 H8 P6 u' m L+ w/ J. H2tbsp kirsch& Y, U" S& o+ }6 l: ~
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2tbsp cornflour
; A1 z5 U% q. k# J) q( \, d* [+ E3 a/ y; [·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。3 b! e) u; o& j7 B) L) m* y* y9 G
10free-range egg whites公仔箱論壇/ I7 [. Z6 S* T: C1 ]" y
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85g/3ozcaster sugar
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+ Q; ]8 v. h% d j; Z8 d: }5.39.217.76225g/8ozclotted cream
. N7 p! x, O: O5 g3 ^9 gFor the crumble topping* d5 J8 c0 q# a. L5 ^% f
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& h" U' R( L f( Ntvb now,tvbnow,bttvb1tbsp chopped pistachios公仔箱論壇1 V. N6 s5 ?0 e& X# @ }8 q
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& t% m+ ^2 M. T, |tvb now,tvbnow,bttvb1tbsp nibbed almonds
/ T2 r8 E* G$ O: A+ O" QTVBNOW 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。·
, d5 ^4 _* v/ v0 k" G4 x1 W: y, m: Y1tbsp demerara sugar
1 U1 |# G8 ]" F5 K' R! f公仔箱論壇·5.39.217.768 Y) V- a' }5 {' \! V2 S+ \; }
1tbsp rolled oats
6 c$ M8 @& l, x, ~0 W3 x Y1 Ftvb now,tvbnow,bttvb·公仔箱論壇$ p4 O1 h3 n- \9 S
1tbsp desiccated coconut公仔箱論壇7 X/ W- ^3 [3 y
Preparation method* i6 ^* w5 L8 x, b5 S7 S% J
- 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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