Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76" u/ b2 E( X1 i) u
Ingredients
7 L- q, n2 _" {. z8 T7 [! L公仔箱論壇For the soufflé公仔箱論壇6 [9 W, A: \5 V( A8 o
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇- T8 `; y+ L+ G& Q" w9 F0 `
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2tbsp cornflour公仔箱論壇8 l( I+ H4 r4 ~5 C& X! T
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( l' {' q% {& _0 @公仔箱論壇10free-range egg whitesTVBNOW 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。' T& |, P1 j. i0 }
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. F! ?2 }* H9 h3 A: u: T7 k, }: CTVBNOW 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 sugar2 Q3 {; {* l& U( L- `8 c; H
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+ F( p: ^7 e+ v$ Z# C! t5.39.217.76225g/8ozclotted cream
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+ v& m2 x: O8 z5 S9 a* ]5 N) s( E4 L8 STVBNOW 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
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% j) O/ g, x6 z( qTVBNOW 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 nibbed almonds* u! `# O9 h5 [
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6 h5 {8 {3 s5 o, \公仔箱論壇1tbsp demerara sugar5.39.217.764 w8 L6 Q; s- `, X1 d) t' O: N
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: k6 m! O, K5 Q) r1tbsp rolled oats
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) A+ b) i8 ~ c0 c1tbsp desiccated coconuttvb now,tvbnow,bttvb6 |" ^, q; W# s% v
Preparation method5.39.217.76; m3 \3 g+ Z6 z0 \) E
- 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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