Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。+ W2 Q1 Q- d# h
Ingredients! q$ c$ R1 h0 V0 _+ `3 D: e
For the souffléTVBNOW 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。1 L, \* \0 B% E' z1 D
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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C9 i D W! G+ y- ~1 lemon, juice only1 |+ H: X ^# e3 |7 G
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7 ]" C% d. g. X5.39.217.762tbsp kirsch
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. o) I( @, b( F2 u' p* ]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。2tbsp cornflour5.39.217.76) G# B' k8 ^8 i
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3 T" b) r( H) |4 O8 U! z& m5.39.217.7610free-range egg whitestvb now,tvbnow,bttvb* u7 R% h' z" u" L- L2 v3 J, G
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) d D3 |# z \# [+ b- {; Mtvb now,tvbnow,bttvb85g/3ozcaster sugar
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6 _2 S0 K" T5 }9 r* ~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。225g/8ozclotted cream公仔箱論壇& o# ?& _5 W+ p L
For the crumble topping
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- C% l; ^: Z% J: Q5 i8 `公仔箱論壇1tbsp chopped pistachios5.39.217.76$ [* _. i# t4 u3 L! [& |2 u. [
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3 C& e( P2 p) |9 v% P4 f- UTVBNOW 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。1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76 J Y1 h& I( e% L/ H
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1tbsp rolled oats
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1tbsp desiccated coconut
' t5 S5 ~. L3 u$ o: n2 n% H5.39.217.76Preparation method
2 h1 U8 A# K2 }% |8 etvb now,tvbnow,bttvb - 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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3 y) \$ ]8 F+ P2 T1 BTVBNOW 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。' L% d; y( k, s
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發表於 2014-4-9 01:01 AM
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