Strawberry soufflé with crumble topping and clottedcream
1 h, l; n8 l0 x* e" e$ W/ c5.39.217.76
( J% T7 q& L* q: W6 `0 `+ D2 u公仔箱論壇tvb now,tvbnow,bttvb" X$ [9 H& @4 g! P
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8 `% @, d+ Y7 D: X公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. F* K5 o* U# r5.39.217.76Ingredients
& M: t1 P+ ^3 aFor the soufflétvb now,tvbnow,bttvb7 s0 r+ Q$ W4 n2 |0 W: n4 P* D
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, _( |. K2 x7 \9 q) v% Z: q. d600g/1lb5oz strawberries, hulled
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6 \" m2 w" t- w2 m, N+ ?4tbspdemerara sugar
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# ~1 ]/ q# p% r/ H5.39.217.761 lemon, juice only
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' Z+ }6 o: J: j' Q* [5.39.217.762tbsp kirsch
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2tbsp cornflour% h- p3 d, ^, W& _7 C2 T
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( Q* T6 a; F9 k( V; R6 o% U5.39.217.7610free-range egg whitesTVBNOW 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。$ g1 n ]/ i* w5 Q; p4 {9 W( O8 L! g
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7 ? P. N2 K) x: t% }TVBNOW 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 sugar5.39.217.76+ b' Z3 u( V- _# \, \; ?! M; H* W0 L
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225g/8ozclotted cream公仔箱論壇# e) @' Z$ _4 @; ^' P6 d$ E
For the crumble topping
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* R2 ^ D: }& ]% Q: N7 u2 l8 r1tbsp chopped pistachiosTVBNOW 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。3 g% |+ n, \1 ^# T! O) ]* q5 _
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1tbsp nibbed almonds公仔箱論壇- e, [0 Y! {/ c o
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/ c) M* P& o/ |1 O, |( V Q' s1tbsp demerara sugar1 C( {* n6 }+ G4 j f, p* `1 o: V
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1tbsp rolled oats
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3 o! J. C0 {8 p5.39.217.761tbsp desiccated coconut
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1 [) _( X2 ]0 }( _& rtvb now,tvbnow,bttvb - 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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