Strawberry soufflé with crumble topping and clottedcream
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tvb now,tvbnow,bttvb. ~+ Z) A$ Q1 ^. y5 s6 X* H; H
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% Q% l% v) j7 ]! o' ?Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé./ Z; @$ @; {3 a% E4 O# c
Ingredients
% Y. @1 \5 p* _6 l" `# iFor the soufflé
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" _) V9 _, ~: j) g3 N* _# ^- D600g/1lb5oz strawberries, hulled5.39.217.76# g5 n0 A4 O( Y& B9 [+ n
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4tbspdemerara sugar
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# z, x' |6 V" C' w( A. }) h公仔箱論壇2tbsp cornflour5.39.217.766 X$ i* s; S0 h5 u+ W
·公仔箱論壇0 G, n8 l* Y' p* W0 k6 f
10free-range egg whites公仔箱論壇6 Q2 A4 G- f. \7 Z( }/ B
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" J" ]. r8 L: P7 Y, e3 ^3 W6 W公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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。6 L: ^3 b8 w% d+ _8 x$ T; I
For the crumble topping1 r/ R* T# o/ R* ~+ I
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1tbsp chopped pistachios
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. b$ s4 b: `$ ]公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb" n( o f9 L& ?% G
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1tbsp rolled oats, J- U" t2 q* r5 k, [9 N
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* o$ X2 X# T9 @9 d5.39.217.761tbsp 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。2 s2 Q/ D9 C8 Z
Preparation method
F2 [/ s, |5 M$ r8 z9 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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