Strawberry soufflé with crumble topping and clottedcream
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1 o* a- \5 {7 J5 G公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
B6 f: g! {, l% FIngredients
' f3 G: i: J4 n4 CFor the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇* [- ?. o* e! S, w
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7 j! S; @) q9 g6 NTVBNOW 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。4tbspdemerara sugar4 j4 c& f& _: t8 d; I( |3 Z
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1 lemon, juice only* T' \( r+ U0 C* A
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2tbsp kirsch
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2tbsp cornflour
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8 L) z4 ^! j4 s8 c; }5.39.217.7610free-range egg whites
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3 t* K( A& e$ Y; S3 A+ v7 @# Z5.39.217.7685g/3ozcaster sugar5.39.217.769 F" n6 D) g( z. \! e* b
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225g/8ozclotted cream
$ H Z3 e- b3 X X PFor the crumble topping7 n5 |8 |; I1 S, I; p% W6 }0 g
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3 ^: h9 }8 o" |8 V公仔箱論壇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。0 y4 Z+ y- X; x1 I; v7 C7 c- n
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, N0 ^1 O# x" O0 u1 A4 P1 g, X1tbsp rolled oats
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1tbsp desiccated coconut3 g2 Y, C, a$ v9 [# i! w H, N; [
Preparation method
' N9 o+ n9 r8 _* W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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