Strawberry soufflé with crumble topping and clottedcream公仔箱論壇1 g; b6 ~. \1 b' t
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: T" y% n4 s+ N- l: ^/ f4 MIngredientsTVBNOW 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。2 r7 b0 Q. @6 M v7 K
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
7 I0 g( J8 ~: ~. ]9 s, U公仔箱論壇·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。: @3 t% w m2 {* _0 o4 g
1 lemon, juice onlyTVBNOW 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。, \/ w# P! d# \/ f& H
·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。) K& A' k3 e9 u" v p" D9 V
2tbsp kirsch5.39.217.766 O6 _4 ?4 b! Q" J' g
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8 j4 e, f# S: C4 K" U公仔箱論壇2tbsp cornflour公仔箱論壇: M" S7 h; ? u- b+ Q
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10free-range egg whites
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- `' f- b1 i9 W! T4 d1 y85g/3ozcaster sugar公仔箱論壇+ ?0 r! {2 x* ~5 U0 {6 @
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225g/8ozclotted cream
% p6 y% S- [7 |1 q3 W9 y$ aFor the crumble topping7 E. o3 K, B% `+ k/ X y4 V
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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; `' F0 Y/ C$ B* G; y! A, x5.39.217.761tbsp demerara sugar5.39.217.76+ ^2 [. `- D# J8 b3 s4 C
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1tbsp rolled oats
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5 l3 Y/ F# w# a7 t6 U5.39.217.761tbsp desiccated coconutTVBNOW 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。3 J* A# h$ D: R
Preparation methodtvb now,tvbnow,bttvb; i) M: ?5 H6 f6 ?4 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.
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發表於 2014-4-9 01:01 AM
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