Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb4 {, z) l- a( P1 [) x
& v4 _! Y1 L$ v7 I; z公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.768 v0 P0 i/ ?8 J7 w1 [; ^+ n/ ?( n
Ingredientstvb now,tvbnow,bttvb# i; |4 q0 j5 N$ s r# V0 {4 q
For the soufflé公仔箱論壇% M* i: G3 E0 i! H
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600g/1lb5oz strawberries, hulled公仔箱論壇9 n# G: N: L# n: h6 X; M
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n5 C& L7 }( {' G4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb8 B, \: A2 N, O- J9 r
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2tbsp kirsch
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2tbsp cornflour
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# I( N% H$ G9 T+ [( p1 F! F& q1 l10free-range egg whites
# @( f' K U0 _. F. w$ O3 V·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。8 C* c8 j3 D/ T4 a
85g/3ozcaster 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。5 U! d- ?2 ?1 ^7 R
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& U6 d5 @' ^1 L" v# S0 v( {tvb now,tvbnow,bttvbFor the crumble topping
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* |7 \# ?' [8 `, `9 G公仔箱論壇1tbsp chopped pistachios
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7 Q5 ]9 }' A, s1 d V7 y5.39.217.761tbsp nibbed almonds公仔箱論壇4 G5 c- J" m$ T4 c2 ^8 M, l9 d! H
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1tbsp demerara sugar公仔箱論壇+ c, N+ P! Q( K6 ] [
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1tbsp rolled oats公仔箱論壇) s. h) ~: G( c/ e
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1tbsp desiccated coconut8 n+ {/ @7 B7 z* }0 w
Preparation method
' ^6 N7 ?! N. V% T9 ~$ b: X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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