Strawberry soufflé with crumble topping and clottedcream
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7 T0 z% x2 t3 f9 m1 n公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb+ P' t! D- N# u- w7 l
Ingredients5.39.217.76& k$ H) o t; h: Y; n* ~/ u
For the soufflé
6 b. y" F5 ]& Q* ~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。·! T) t E8 \) M* j$ O9 n0 L
600g/1lb5oz strawberries, hulled
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$ H2 n/ R! j7 G3 `" ~4tbspdemerara 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。& g8 C4 q* a3 u
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: v% w1 B) d+ M2 E# U* {# m公仔箱論壇1 lemon, juice only2 O0 @8 O ^/ h3 Y; j* z% m: d
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2tbsp kirsch
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10free-range egg whites公仔箱論壇# A5 f) p' |, `! B6 ~
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85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇4 Y6 s6 x* z8 u/ L [0 h
For the crumble topping8 }1 w) [9 y$ K8 S! x
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2 D) y# i6 C# v1 KTVBNOW 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 pistachios5.39.217.769 a& ^( Z/ C9 h
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1tbsp nibbed almonds k" A0 R1 I' j9 ~. F
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, G! y2 J+ D9 h6 U公仔箱論壇1tbsp demerara sugartvb now,tvbnow,bttvb2 B) p3 O) _% V; \- i' s# Z
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1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb6 c! S) _! r# A& a5 G/ s$ ^
Preparation method5.39.217.76$ S# i# y2 T6 _3 [$ R' F
- 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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