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.
! X9 O; ~5 Q/ ?! j7 {1 ~; ^5.39.217.76Ingredients
: u+ s& n i. p, btvb now,tvbnow,bttvbFor the soufflé
& @" [$ J) ]! }8 D3 W2 H公仔箱論壇·
% G$ E* t" V' c" ]3 x, W; U9 U: C600g/1lb5oz strawberries, hulled
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4 F1 n# K$ o1 F; D) t2 e公仔箱論壇4tbspdemerara sugar' d; D2 X' Q$ V
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1 lemon, juice only
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2tbsp kirsch
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* U7 u6 ]: Y1 Q' F* @" a0 \! {公仔箱論壇2tbsp cornflour
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( V/ V$ S. ~$ b" V公仔箱論壇10free-range egg whites公仔箱論壇2 h5 y0 O X1 r3 g% y
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* p% g) r7 B: E. s1 O# sTVBNOW 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* t+ l4 n4 k4 B- ?. y5 J6 u# l
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" b i) X7 {( j/ g! stvb now,tvbnow,bttvb225g/8ozclotted cream( ?6 e6 U) R% o# _! l2 J! R
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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# ?& |# C/ w* ?9 M. I/ h7 I公仔箱論壇1tbsp demerara sugar公仔箱論壇' A8 v& M+ D% }: P( q9 n
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1tbsp rolled oats
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. e/ a/ _$ }9 F7 @! Stvb now,tvbnow,bttvb1tbsp desiccated coconut
+ D3 A. z6 X/ ~, O9 h) J/ f8 k2 rTVBNOW 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。Preparation methodtvb now,tvbnow,bttvb( ?! G! s" X# I# d4 j, Q
- 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.
1 {8 f2 n( Y. W. l( @5.39.217.76 tvb now,tvbnow,bttvb8 {6 h1 k* x3 G' s$ h- [
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發表於 2014-4-9 01:01 AM
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