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.
' E5 T! t* P0 T7 q0 U$ G公仔箱論壇Ingredients: z _, ^8 R4 L- [( \6 r Z
For the soufflé
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7 N1 Z1 j; ^- h2 a0 x0 Z0 {% H600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb/ z4 ?. D: `1 s" n- ^
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1 lemon, juice only
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) ~( i8 b2 J* A: j R- v4 Q; `5.39.217.762tbsp cornflour1 {3 k* X5 |& p: x% r9 I
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10free-range egg whitestvb now,tvbnow,bttvb$ y& I6 X M1 f9 b: H) K7 g
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9 Q" I/ P7 E' v; w& XTVBNOW 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。85g/3ozcaster sugar
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# e4 @0 x/ Y& z8 G& _, A7 I公仔箱論壇225g/8ozclotted creamtvb now,tvbnow,bttvb+ F3 p( `# E2 n& B/ a
For the crumble topping5.39.217.76( D; o) Y w; K( \
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3 x9 Z( m. b5 W; \2 U) stvb now,tvbnow,bttvb1tbsp chopped pistachios# k% o6 _( G/ ]
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76, e# d( K3 V W/ f+ C" r$ {
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8 T& f0 j. |4 }/ wTVBNOW 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 rolled oats
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1tbsp desiccated coconut
# w0 e. K5 b6 A& t xtvb now,tvbnow,bttvbPreparation method
5 O4 F8 }0 }$ x7 E Q: ^5.39.217.76 - 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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公仔箱論壇0 e! z* e0 O3 V( m: f \! z
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發表於 2014-4-9 01:01 AM
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