Strawberry soufflé with crumble topping and clottedcream$ h, ~' x; ]' m3 x
: }( ?* h* {" j- }
tvb now,tvbnow,bttvb* W6 @8 O8 n* t9 l6 `
5 n4 J: L4 E: B' J8 S
8 b# n& g! l$ {: t2 d! U0 s
, q2 h" a. u4 P( b+ I
) U$ \( U( B( E$ J# k- E+ EMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 C8 U# ^! J! _5 ~ x
Ingredients
7 {3 f( [1 Q# L$ ]; d3 NFor the soufflé
5 ~% |, L( I& n# v公仔箱論壇·
0 [, s! P$ D" C+ D! p公仔箱論壇600g/1lb5oz strawberries, hulled) x' y; _7 o4 U
·
7 K! R% [/ m- R9 E4tbspdemerara sugar公仔箱論壇! v' e1 }4 p% q$ l6 k! N! B6 }) I$ T1 U
·' z* F* N9 f- s$ Z/ @
1 lemon, juice only
/ Z" G/ q" l# T# d/ Y: e+ l5.39.217.76·公仔箱論壇0 F: ?( F4 s3 m
2tbsp kirsch6 q+ O8 ]% M9 D5 W/ X5 _$ R$ i- t0 ]
·, T& Z" `' K, a) |
2tbsp cornflour
# p1 K0 v" _& l( d5.39.217.76·8 G6 q' l3 f+ D" U# \
10free-range egg whites
0 R! j& N& P0 S2 @$ M4 P·公仔箱論壇8 e' Z* ?- \0 H7 o
85g/3ozcaster sugartvb now,tvbnow,bttvb5 p* n, G: Y7 m$ E
·& a/ s$ E5 }! O+ v* S$ V" C$ e5 B$ f
225g/8ozclotted cream5.39.217.76/ k) ] I2 P" K1 u7 |
For the crumble topping
2 S, Q+ t/ D$ ~3 m" ^ n·5.39.217.76& ?/ w* N, L. t. i. A* g
1tbsp chopped pistachios
! g+ X8 L" l9 _/ R·tvb now,tvbnow,bttvb3 }' U8 R# o" v8 [, `* _* `$ N
1tbsp nibbed almondsTVBNOW 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。: I& R; k# K! F( G6 X2 n# @
·tvb now,tvbnow,bttvb: {3 s' ]2 P+ n" l# A
1tbsp demerara sugar
7 h& Y& r2 f6 v! z* C, H( E4 R, G" ]·
/ p) S, `. U0 [% E0 Q1tbsp rolled oats
% V6 A4 T7 }2 ]! a& i·5.39.217.76+ M e# y% r3 V; e
1tbsp desiccated coconut
J8 k R' D+ Z5.39.217.76Preparation method
( n0 m9 L. E/ w8 F0 M - 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.
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。; B, L4 k; l! B* ^% {" n
7 K, H; ]6 ?) v
# R P/ ]1 V; R( O8 hTVBNOW 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。/ A" x6 v5 K$ z/ ^
|