Strawberry soufflé with crumble topping and clottedcream
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5.39.217.760 l9 F3 T( O8 D7 [0 U7 R
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) K* R( b6 e* x, |5 ]$ ~Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( J+ h! ^5 m6 y7 _& K% {
Ingredients
. _3 |/ O6 {) M1 `9 U+ c+ i9 b2 w6 DFor the souffléTVBNOW 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。4 Q( v- w' P: j+ G$ N
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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2tbsp 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。8 z# T# ]2 U* q4 q/ Z* G7 B' Y
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2tbsp cornflour
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10free-range egg whites
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- J# R1 T1 Y( B1 q! r- U* p85g/3ozcaster sugar
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225g/8ozclotted cream
) B2 I0 z5 y$ H' V& L公仔箱論壇For the crumble topping5.39.217.767 b! `, W' l/ X: T# W6 p/ K4 E
·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。" M% L4 q& M: r; h/ p9 F) S& R
1tbsp chopped pistachios
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9 b ]: }7 v7 P; U. a" c) a公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugarTVBNOW 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: T# A$ ], K: Q% I) |; v x* r$ l# i
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1tbsp desiccated coconut
; e9 d% [% j9 E. C% s) S* I公仔箱論壇Preparation method1 w4 M- h8 C! O3 S7 f) A2 C
- 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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