Strawberry soufflé with crumble topping and clottedcream
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1 X v* X! O$ V1 j/ D" K7 j) [tvb now,tvbnow,bttvbTVBNOW 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。. o. L1 f+ ~$ O6 H2 ~# ^6 q
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3 W1 q/ ~* c0 j1 _- k+ k$ f$ E: p$ Etvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé. b# h+ Q* _& ?. a8 R1 E6 [
Ingredients
& @, P4 B; D" L5.39.217.76For the soufflé
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; B" L" s7 t3 D9 E% K' ttvb now,tvbnow,bttvb600g/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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- m- F. O5 k0 B6 y" Y1 h2tbsp cornflour- J m- q$ h: P+ i. Z/ ^
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10free-range egg whitestvb now,tvbnow,bttvb6 H6 Q% Q0 \2 C& ^ T; C# t- c
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6 l; T5 ~3 t8 j3 Q# D( N2 P85g/3ozcaster sugar. z- a( F! P3 Y
·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。; G9 ~7 f% X; }+ D2 }
225g/8ozclotted cream
/ O0 F9 \" S% @( B) G公仔箱論壇For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds& b7 H3 v+ T' q, ~1 w' P
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1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb4 X1 J f. ~, @2 N+ ]. f D
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1tbsp desiccated coconut
3 F8 E* E# D; k$ F7 Z% h2 O公仔箱論壇Preparation method5.39.217.767 C9 x4 {4 I, O2 e
- 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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公仔箱論壇( L9 l+ O( m+ i( R* s
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發表於 2014-4-9 01:01 AM
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