Strawberry soufflé with crumble topping and clottedcream公仔箱論壇& ~) p# s ^9 u8 X/ ~+ ]
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0 r D% W; u. R' h1 K, ~! O6 b4 M5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
) O+ O: S1 Y, G+ l; ?, e5.39.217.76Ingredients
. f+ n4 H. Y# Y2 O; h5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only' e7 v$ c7 m. [7 `
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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2 t# H8 e" ?0 Z$ L+ p3 r5.39.217.7685g/3ozcaster sugar8 ?; s: s* X) \9 r$ N7 E6 \
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225g/8ozclotted creamtvb now,tvbnow,bttvb- u, U4 Z* q' P8 R; L7 G
For the crumble topping
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1tbsp chopped pistachios
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2 e8 k' ]9 m$ l4 P1tbsp nibbed almonds
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% [, H4 U9 V0 j, X0 F# t/ W! c4 m5.39.217.761tbsp demerara sugar
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A5 y9 g2 @8 w. h0 j! @& W8 U7 NTVBNOW 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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1 N$ O6 M" f9 I& j9 B! [tvb now,tvbnow,bttvb1tbsp desiccated coconutTVBNOW 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。. j9 E, F1 _ x6 ~1 m2 ]' Y
Preparation method
3 }9 `5 X$ c$ A# h/ Y* V& M. Q, c! n - 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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