Strawberry soufflé with crumble topping and clottedcream8 {$ x* Z; w* F3 O9 n7 N: a" L) a
# D7 m* L J g5.39.217.765.39.217.76, A# n% ~' p9 [" V2 E, _
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0 G$ r& h1 X1 Y0 s& {8 tMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.6 i' \& } L! x9 o: s6 ]
Ingredients
- Q% ^& R5 `9 Z' c. r5.39.217.76For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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0 ~. x2 v1 ~! v3 B1 D1 lemon, juice only$ ~7 M" I. O" j
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2tbsp kirsch
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1 G4 B0 H7 g4 B2 U! F; |公仔箱論壇2tbsp cornflour
$ k' V, `$ p* n& ?! T. otvb now,tvbnow,bttvb·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。6 s4 B* k) D n' u9 Z. r& N
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。# P. l( s& E8 v7 h
·5.39.217.76; n# P. A. e" R) ]# [3 [9 P
85g/3ozcaster sugar
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225g/8ozclotted cream
4 e- h% J) d7 s9 u4 CFor the crumble topping5 F' G+ Q! _) d/ G/ k7 [
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1tbsp chopped pistachios
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) n* J& S0 z2 `: E4 U) P3 D1tbsp 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。0 j: d. X3 Q# \( Y, |7 `3 ~& c( O3 u
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! z; l Z; y: y: h1tbsp demerara sugartvb now,tvbnow,bttvb6 g. t; E5 n0 T! C4 P+ x5 p
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% o1 g4 \" X# Z' t. B! y% [- E/ J% Ntvb now,tvbnow,bttvb1tbsp rolled oatstvb now,tvbnow,bttvb4 m' |+ H/ r3 Y# p* l
·公仔箱論壇% P% H7 k7 ]8 d0 i7 ? k: t& x
1tbsp desiccated coconut% ]) n1 G4 n4 [! |2 A$ }0 m4 z
Preparation method
: W# W d+ a% m; V# j2 T' Ptvb now,tvbnow,bttvb - 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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