Strawberry soufflé with crumble topping and clottedcream5 m/ x& o* k% y& v; g# D1 i6 d
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb; [2 a, D& k" e6 E( g
Ingredients
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) ]% L B" C4 r% U( j5.39.217.76600g/1lb5oz strawberries, hulled
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" t+ X9 Q8 F, K* y公仔箱論壇4tbspdemerara sugar# L: s! l/ `# f) l$ f: A
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1 lemon, juice only5.39.217.76$ @- \% H+ C& Z
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5 F5 p" v3 x r: Z2tbsp kirsch
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1 D$ c! R w) p1 }( r2 y& Q- d% d! }2tbsp cornflour |1 b- I& z n7 d
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2 ~- V4 K+ r7 D1 N5.39.217.7610free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
9 `5 ~( E3 D( ]5 W& A7 MTVBNOW 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。For the crumble topping
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1tbsp chopped pistachios
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4 @' d9 A6 Z" wtvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb7 E4 ^4 t/ o! `. r& }0 {' ]
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( a, d) r, |, D2 r; w* y3 f5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76, R: p# m$ k$ ~0 {
Preparation method
; A, @+ p2 x1 B h( a: i - 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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