Strawberry soufflé with crumble topping and clottedcream3 X6 H+ I1 W' y2 D4 B0 A
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5.39.217.761 P1 N( a* D6 s
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇" N; ?# Z1 q( l2 w
Ingredients8 j* S! D( Z: j+ b: P& ?( M4 }
For the soufflé
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600g/1lb5oz strawberries, hulled9 i$ i; W' H, N; v8 K2 T b
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- j- h" k" t/ j8 ]3 Jtvb now,tvbnow,bttvb4tbspdemerara sugar5.39.217.76- q7 |9 R/ R2 I& X
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3 Z/ u5 Q5 S% g- }/ y) A1 lemon, juice onlytvb now,tvbnow,bttvb; o7 x5 q# C" k$ D
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2tbsp kirsch公仔箱論壇 ]9 w; @8 l/ V+ h
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2tbsp cornflour5.39.217.76# J. J8 \: s1 `
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10free-range egg whites o7 L3 [( m/ \
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85g/3ozcaster sugar公仔箱論壇7 A, ~6 D0 ~5 r; c: K. @
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225g/8ozclotted cream5.39.217.761 c U# ]; U3 O
For the crumble toppingtvb now,tvbnow,bttvb% ]8 _* R7 U7 J% y) {- r7 v
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1tbsp chopped pistachios
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" r' L( A t$ x0 j1 M1tbsp nibbed almonds公仔箱論壇) E" M7 v" m* [: T
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1tbsp demerara sugarTVBNOW 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。( }: s0 `6 n0 m. j( r
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1tbsp rolled oats1 i# B/ `% H2 j
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! Z8 m/ {; _$ L, M. C公仔箱論壇1tbsp desiccated coconut
/ r/ Q) A Q+ R% WPreparation method
4 E" A- T c. P4 w0 Q$ ?0 B5.39.217.76 - 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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