Strawberry soufflé with crumble topping and clottedcream
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( G0 |9 W. d+ O7 o' Ktvb now,tvbnow,bttvb公仔箱論壇7 \+ |3 S( V% m: c% w3 \
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3 v& M. Q8 E8 n1 g0 Y4 a$ uMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇) l( |- B" D" W# N$ A6 E' |
Ingredients5.39.217.769 K) C, K6 n3 S4 h' v& ?0 g
For the soufflé
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600g/1lb5oz strawberries, hulled
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. i6 i% `5 m- v2 h4tbspdemerara sugar8 g. Y7 V0 g2 [9 g: {8 t6 c
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+ f' z9 U# J- [, T1 Q+ c( i! q公仔箱論壇1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb( T( C, X+ e: y% i* |8 m
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2tbsp cornflourTVBNOW 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。- v8 \! B# o& Q- ]9 m, u- s
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10free-range egg whites5 o0 q* H$ _5 e6 Y
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85g/3ozcaster sugar
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6 |/ M4 D' m* L5 c9 F) ]. ~225g/8ozclotted cream5.39.217.767 r$ h6 O0 S# C& X: C' W
For the crumble topping5.39.217.76# L9 P5 m1 {! t* D, L; x' W' p
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0 z% ]: y5 k4 q8 f0 @5 _2 G1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb K7 p) Y6 d1 x, }
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1tbsp rolled oats, X9 F, j S6 @" m. D) I
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" w# h0 U; X' v" F! P* K1tbsp desiccated coconut% {( ?9 y$ j6 r# G I& z n9 e$ D
Preparation method
2 u1 `% { o1 A5.39.217.76 - 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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