Strawberry soufflé with crumble topping and clottedcream5.39.217.76: y& k* K% q' d
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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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% c1 P+ }) W6 o. \5.39.217.76600g/1lb5oz strawberries, hulled
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$ j0 D+ f- N2 {! y% z$ Ctvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only' n' }' z) @5 B/ L- q
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. Y4 {! J& H4 C2 [2tbsp kirsch
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( n% H& B1 v2 ~( E% o+ n, Q公仔箱論壇2tbsp cornflour
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$ U; k" `4 z. j, d$ c10free-range egg whites
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) `3 @6 P u. G+ Z5 f# ~2 ]85g/3ozcaster sugartvb now,tvbnow,bttvb, `% ~. i( i. K* a& z. y+ V
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225g/8ozclotted cream
- F5 y$ m2 ~" `" Y5.39.217.76For the crumble topping
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5 Z# \' L! h; e" o" R( y5.39.217.761tbsp nibbed almonds
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1tbsp demerara sugar
; S" V& V% F- e1 G3 \ L" ~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。·
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" X: ^8 [6 s; K% I( j) `tvb now,tvbnow,bttvb1tbsp desiccated coconut
) E% w4 H; @2 q! x公仔箱論壇Preparation methodTVBNOW 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。9 d9 B. N! L1 `' ?# `
- 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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