Strawberry soufflé with crumble topping and clottedcream
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1 s8 _, k' Q3 ?* E, c5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé公仔箱論壇1 d0 v' |9 @; t- P( M3 b
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar4 J9 v* T' f+ h" s) n, H
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1 lemon, juice only
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4 B) c" j0 E H2tbsp kirschTVBNOW 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。, A8 B+ ^: G k
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! M' b) i6 e! h5 _tvb now,tvbnow,bttvb2tbsp cornflour
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0 U3 j! G/ C z; K! @5 n9 {7 gtvb now,tvbnow,bttvb10free-range egg whites
! S: z9 W7 C3 P4 o% Z! L4 c1 f4 b5 tTVBNOW 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。·
$ _% r) [/ `# O' T7 pTVBNOW 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。85g/3ozcaster sugar
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225g/8ozclotted cream, g; e& ] K2 k: R4 R
For the crumble topping
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1 i' z: x/ W, H5 a9 Q+ xTVBNOW 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 chopped pistachios* ? {* N1 j8 {$ U/ `
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1tbsp nibbed almonds Q- ?. Z% m& G$ Z; F* ?% @& k$ s+ o
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1tbsp demerara sugar
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1tbsp rolled oats4 o' M* Z: ]! ]8 X5 i
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/ H0 R& o' ]( D. @6 P- H) s. `3 b公仔箱論壇1tbsp desiccated coconuttvb now,tvbnow,bttvb* U( W' ^8 R" R) `
Preparation method/ t# W3 Z$ l D7 s7 R9 O7 r
- 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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