Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。) M" v7 H% n( }% B3 z
Ingredients: |- V/ ~6 D+ x) d( W3 e
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb1 ?# U) b- F p7 e5 ]4 O
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1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb2 g6 ^: A; F- I6 D- s
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2tbsp cornflour
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10free-range egg whites公仔箱論壇2 z) u0 {3 f; m. {
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3 A4 T% M2 M' p: l3 \( ^: E85g/3ozcaster sugar
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225g/8ozclotted cream
9 \$ u2 N! W9 g0 [tvb now,tvbnow,bttvbFor the crumble topping- b# x4 M* x z; B8 \
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1tbsp chopped pistachios4 H8 r4 q9 B5 L: Q# W2 [
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1tbsp nibbed almonds公仔箱論壇8 S1 ?' R. I/ m- u
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# |9 m" ^; j5 Q$ v7 h* C" x) o1tbsp demerara sugar
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2 `3 K3 V* e" ]/ S: ], @7 ^1tbsp rolled oats公仔箱論壇' d }8 ?( w* x4 f' [9 o
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1tbsp desiccated coconut
; n/ d+ {2 h/ r: C8 w+ M; |公仔箱論壇Preparation method
/ E. _ E! R/ q( [4 k* Wtvb 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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