Strawberry soufflé with crumble topping and clottedcream
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* Z5 h- d6 F9 I* v& A7 D5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇4 a& v3 o4 X B! K* s8 R0 t; b) {
Ingredients
' W% M4 |9 _) d& t( @- V公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.76/ \/ Y6 u% S9 U
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4 l, w, Z5 e6 N( |0 u5 b/ [tvb now,tvbnow,bttvb1 lemon, juice only
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8 H' \2 A% K. A2 V" C5 ?6 Z2 xTVBNOW 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。2tbsp kirsch7 \% C) {0 O* M. ~
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2tbsp cornflour5.39.217.76( ?+ _# m3 v, `% Z' x ?- ]
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7 N2 E, i* X$ M0 l9 j2 {/ l/ x9 I; x公仔箱論壇10free-range egg whites
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) Z: p" A/ T7 [) G. }) X( w+ K5.39.217.7685g/3ozcaster sugar
" I0 M/ \! I. }2 L* ^' Ftvb now,tvbnow,bttvb·
+ j, S" i4 S: X/ I225g/8ozclotted cream5.39.217.76" h! T8 E. |* g6 D$ D4 g7 A
For the crumble toppingTVBNOW 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。7 [, z- G% t+ _4 B# z
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8 D5 e- v: e/ T+ n! mtvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.763 l* t1 u' o. `
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- d8 L' w; J% B$ Z% }4 e5 Y' v公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
0 a1 Y9 C4 H0 {( `' N zPreparation method
) I1 u% P) N" O5 @% i2 |9 b - 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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