Strawberry soufflé with crumble topping and clottedcream
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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。8 G3 G( \7 f; E3 Z+ X& g" [* z
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé./ M7 |" p! L% {3 r* O) {
Ingredients
% N; _; F) q+ Y' R. U1 lFor the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb) n2 H& z" {5 W) S
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. @6 l/ r) ^$ d8 {4tbspdemerara sugartvb now,tvbnow,bttvb& r: d/ u% E+ D L3 ]! r# s2 U4 _
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1 lemon, juice only
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2tbsp kirsch
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- U u/ H- e0 X' k5.39.217.762tbsp cornflour5.39.217.76: f* R! m0 o# `0 F9 i6 m
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10free-range egg whites5 D0 I3 J& ^; R2 T: p9 R4 ~2 X
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225g/8ozclotted cream
% X' q+ U$ [( ], J* m/ dFor the crumble toppingTVBNOW 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。$ i& h% ]5 ?& w8 ^
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" J4 n5 x! e+ M5 ?% OTVBNOW 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( [* S" d9 }2 J6 |# Z
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·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。# L4 Y4 H5 a! c: }0 A; E$ `1 d x
1tbsp demerara sugar
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K v2 q& G8 h4 S$ t; j5.39.217.761tbsp desiccated coconut5.39.217.76& z! W! w) K" L% l, r b# ?
Preparation method
2 Q5 @2 c. F6 D& I公仔箱論壇 - 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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