Strawberry soufflé with crumble topping and clottedcream
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3 i8 L& k/ _! d! t; y公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ U" f; `6 w4 \ J5 ^tvb now,tvbnow,bttvbIngredients* H' j0 z$ C; F0 q- U
For the soufflé
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600g/1lb5oz strawberries, hulled
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' t/ o+ X2 y X& y公仔箱論壇4tbspdemerara sugar
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$ w7 t! a+ S! `$ J3 S5 `1 lemon, juice only$ S) D4 K$ o: @1 }5 B- P* c
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2tbsp kirsch
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# J" D% j2 O' \; _公仔箱論壇2tbsp cornflourTVBNOW 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 _) w; a7 E3 f: m& W$ c7 S
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10free-range egg whites公仔箱論壇. ]8 z2 _- K& h
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85g/3ozcaster sugar+ U/ s, j& G. |, L7 z
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# n& u& b- a2 N/ Z( Q225g/8ozclotted cream
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1tbsp nibbed almonds
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1tbsp demerara sugar
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) C) o6 W" V8 W- u1tbsp rolled oats
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; M( y9 k' p( }* c3 M! s1tbsp desiccated coconut5.39.217.76, m7 V' Y1 a$ }0 x1 d
Preparation method
- L" S: R" `6 C3 T- l( Q. dTVBNOW 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。 - 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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