Strawberry soufflé with crumble topping and clottedcream5 _2 G$ k5 ]8 s6 y& x* M) S
4 E1 }1 P; @1 P7 ?. K公仔箱論壇公仔箱論壇6 b: H8 h( ?; W4 Q$ \2 S
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T# P7 Q4 I& K y5.39.217.76公仔箱論壇; o8 {5 e+ ~/ V8 S
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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4 F- l0 r& }% T公仔箱論壇600g/1lb5oz strawberries, hulled公仔箱論壇* B$ n0 n" m8 p+ X$ t9 y
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9 I7 y, U8 ~, R: }2 u) a$ _5.39.217.764tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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10free-range egg whitestvb now,tvbnow,bttvb; _' ~3 f* h3 F2 G) O
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# X* w- M3 |$ Z3 c公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇" g9 N6 o" X( T& P& F
For the crumble topping
; g' ^; O8 w! V2 X$ ~ t, [3 fTVBNOW 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。·公仔箱論壇7 t2 m# I; S% Q, K
1tbsp chopped pistachios
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1tbsp nibbed almonds- Z5 F) ?1 d- H7 H8 Z0 I4 v3 |
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( P/ `. y: [# ^' r' @/ d* m! J5.39.217.761tbsp demerara sugar
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1tbsp rolled oats
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- w# F. q. l0 e1tbsp desiccated coconuttvb now,tvbnow,bttvb0 L2 Z' y. W) k+ t% | h' s
Preparation method
* v2 m: {& P' [" n5.39.217.76 - 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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