Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb' [# V/ S& j; i4 T
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. w& w) |! N* `/ C2 g公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76 t& U6 z) D) @. x: J* x; V8 w
Ingredients公仔箱論壇4 ~ _: I/ }0 A9 l3 W' h5 _
For the soufflé
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600g/1lb5oz strawberries, hulled
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- A) {9 H* n# r* t5.39.217.764tbspdemerara sugar
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1 lemon, juice only
9 x4 ]4 e5 n: M6 d; ?2 Ctvb now,tvbnow,bttvb·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。4 H& Q5 e7 h b' s9 J1 q5 e. N/ E
2tbsp kirsch
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9 _0 Q8 ~4 O$ h4 L/ h9 OTVBNOW 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。2tbsp cornflour
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3 N' F6 c4 t4 d, u+ I1 m3 \10free-range egg whites
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, s6 O$ p# b, C" \5 L) ^% ~0 Ytvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.76& Z& q S( u2 q+ m8 B
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225g/8ozclotted cream公仔箱論壇% {( I! U# z/ V% Q# s- Z j
For the crumble topping/ Z" d/ q% U8 } F9 j+ [. |# N5 P
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( J2 X3 f/ o- \8 S5 j' n% Q) o公仔箱論壇1tbsp 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。" l+ v" Y z9 v4 F9 v
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1tbsp nibbed almonds
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5 q% H* {) `% o; X* W9 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 demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut& w6 w+ C9 ]5 G) C
Preparation method
^& }* e" g% d d/ L0 f. F公仔箱論壇 - 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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