Strawberry soufflé with crumble topping and clottedcream5.39.217.76% x4 i/ D4 M# ]5 }) h: p- R1 e
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6 @; E" h& S( U! G! H8 I5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76. i, c! @# O4 `5 p
Ingredients
& p4 G1 C; n, E: ~+ ?5 l5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇! B4 M4 |! E# C! X7 x! q5 `% J
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4tbspdemerara sugar
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1 lemon, juice only2 z8 i8 h$ H/ `& k, \$ |
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& s+ k! N5 T( q/ V' r( x1 V公仔箱論壇2tbsp kirschtvb now,tvbnow,bttvb* j! Q) {! h* k' c0 ~ M g4 y( L( z6 X
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& M( Z. ~1 _- Q# ?2tbsp cornflour
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85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb2 B2 A# [* @! u' ]1 I" j3 m2 @
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds* ~- b8 X5 x' Z+ J5 v+ `4 a
·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。2 g# Z+ i, h. v a
1tbsp demerara sugar
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) U6 N+ g% O" @1 D5 `+ e) Y公仔箱論壇1tbsp rolled oats公仔箱論壇' I. [, M+ ^6 Z( j: G
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( K0 v" E9 p% ^( n H' \* V1tbsp desiccated coconut
6 C! _/ t$ K+ v# z. y) rtvb now,tvbnow,bttvbPreparation method
# x7 ]6 X! [& J4 g3 C% n8 P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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發表於 2014-4-9 01:01 AM
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