Strawberry soufflé with crumble topping and clottedcream公仔箱論壇! c* ~# x2 s2 ^6 f
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. F, X( L2 r2 R! b5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb0 n4 H# U- g1 C$ M
Ingredients
& b3 O$ _2 ^ }) s4 Y! d* i8 Q# f公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.764 y+ {3 h7 e' R% a& O; C6 s6 Z- h1 u
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4tbspdemerara sugar5.39.217.76* J4 y( [, A6 l" k5 ]& m; Q+ F
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% [7 r$ y( n# ?tvb now,tvbnow,bttvb1 lemon, juice only
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5 O( U: N$ z' Q. o9 z; Z7 ` vTVBNOW 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 kirsch公仔箱論壇, h6 H' P, N, P& P
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& E4 b9 C/ a( z$ ]3 e+ w: [2tbsp cornflour
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4 ]; f2 S* \9 z" X公仔箱論壇10free-range egg whites
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# p( a# ~* l- P5 \5 p/ }; V85g/3ozcaster sugarTVBNOW 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。9 a7 O, |/ h8 ^: z2 [( ~
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. c# T5 I$ T: o6 b# v# }$ S5.39.217.76225g/8ozclotted cream, T5 g* a) Y# _' N' }: g3 y5 [
For the crumble toppingTVBNOW 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。' y7 s/ K& O+ |+ k8 w; Z2 m. q( | E& e( J
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1tbsp chopped pistachios公仔箱論壇! ^2 y- Z. S6 q0 q% X; @
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1tbsp nibbed almonds
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$ k- h. P% |' c6 _, ^& l5.39.217.761tbsp demerara sugar
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( G5 D% ?+ c! ~& U0 ?# c5.39.217.761tbsp rolled oats
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Preparation method公仔箱論壇( y0 }8 S# \& B5 e4 k7 o1 k8 }* @% U- l, Z
- 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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