Strawberry soufflé with crumble topping and clottedcream0 s4 E* w7 Z" Z
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 z. v& b" N; @: q8 L6 bIngredients5.39.217.76$ f, Z2 c+ l4 q; f9 {/ x' O, I
For the souffléTVBNOW 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 C' z1 a5 r! n; M2 P6 C% Y
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0 f% {! C. l a- P# h600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
! F+ B3 Y3 T" \4 r1 {% U, zTVBNOW 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。For the crumble topping
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4 d" g" l' o& b5.39.217.761tbsp chopped pistachios/ ^( q0 a8 w- s3 k. X
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1tbsp nibbed almonds6 e9 w' W, S/ Z, N7 H* m
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1tbsp demerara sugar
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+ a" D( ]1 z3 E& O: ~3 \" k: m6 v1tbsp rolled oats
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1tbsp desiccated coconut
9 o, q- ? M, O- s: @; S' @. e公仔箱論壇Preparation method
7 `( n, C J3 y9 @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.
- _2 O# P5 ~) C9 GTVBNOW 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。 公仔箱論壇) R1 X7 U Q4 m$ r# i+ ^8 S# w
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發表於 2014-4-9 01:01 AM
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