Strawberry soufflé with crumble topping and clottedcream
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! x- Y$ d" k1 f$ S9 Z; f8 T公仔箱論壇5.39.217.767 Y4 o2 U7 C" T* c) U& ^
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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2 y7 ]+ ~8 m5 C1 [- m' K. T8 dFor the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.76- E2 A6 G# A0 p7 t. h
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8 @6 t* ]/ |9 L; S8 c4tbspdemerara sugar# c% d0 q; V# D2 S
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7 f2 @. _, t Q6 Mtvb now,tvbnow,bttvb1 lemon, juice onlytvb now,tvbnow,bttvb& O1 B, v, f% m
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E8 L/ x P2 Z( d. E- n+ J+ o' RTVBNOW 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 kirsch9 [! \" X) z0 B+ ^9 y3 G7 u
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9 N0 {# B* R2 ]' ^5.39.217.762tbsp cornflour5.39.217.761 v- {) l4 [8 g1 ~8 _% m
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. m# X; n) g8 H公仔箱論壇10free-range egg whites
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1 s% ~6 ?$ S/ E% A9 U% N$ Z5.39.217.7685g/3ozcaster sugar/ w9 ?% `. c/ d5 O5 }# A- ]
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2 B- Z$ s5 T# S9 m# O4 \( u2 P" K225g/8ozclotted cream
3 I' c1 J9 \ n2 M3 C1 BFor the crumble toppingtvb now,tvbnow,bttvb6 x: _ V- n3 R
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3 m* ^6 u: |* N. ?& G$ |tvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇$ M `8 F3 f$ b/ [2 j
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: C3 z3 x* s P6 Y' {1 y" f5.39.217.761tbsp demerara sugar5.39.217.76- c. H+ ^% ~& G
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1tbsp rolled oatsTVBNOW 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。2 P, Q) @- j& n% k" m$ F2 a
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8 j, q. O. j6 d' H' Q9 Z8 v! f2 u2 m1 S1tbsp desiccated coconutTVBNOW 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。2 N! O% ~7 x: ]: E+ N: `; P6 Y
Preparation method
$ _& y: V7 A5 {( ~8 S2 J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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