Strawberry soufflé with crumble topping and clottedcream公仔箱論壇7 n' |( G. X' A
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# T! s0 E& t3 D9 atvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇# H% K+ S. ?4 A5 f6 ]
Ingredients4 B/ s2 t: Q: f! j" a9 z. M# q! C
For the soufflé
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$ t9 T, a6 `+ C1 \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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only: c, V' W2 t6 ^7 Y& g; I, u
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2tbsp kirsch5.39.217.769 f2 e: b7 z( h. G) y
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9 b0 B4 ]$ y" E) I+ Y公仔箱論壇2tbsp cornflour
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10free-range egg whites公仔箱論壇8 H6 v ^& Z0 r; h
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7 G$ v N5 A1 C6 I" p3 l% r公仔箱論壇85g/3ozcaster sugar
% V. _. f' H" x: {9 i& @ n公仔箱論壇·tvb now,tvbnow,bttvb# A& R! g$ `! J. q( ]5 [/ }
225g/8ozclotted cream5.39.217.76& ?& b: R( Y8 `
For the crumble topping5.39.217.76. c6 e- C, T2 [( y J9 W4 y
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, X: Q1 V! d) q: y! j) o+ y2 mTVBNOW 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 chopped pistachiostvb now,tvbnow,bttvb9 t# k2 e) x) r+ a" L6 r5 Z
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1tbsp nibbed almonds: m+ [ f4 t& H9 N
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1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇" {9 M- B+ \: P
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1tbsp desiccated coconut
3 h5 r; e( u& Q6 j, ~% sTVBNOW 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。Preparation method
+ f* a% f" n' E9 T公仔箱論壇 - 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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5.39.217.761 k8 i S* g, q U" j' f& v
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發表於 2014-4-9 01:01 AM
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