Strawberry soufflé with crumble topping and clottedcream
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! X, I: a- f, ?4 Y5 O2 i公仔箱論壇5 Z) a$ I& D( Z( N5 y8 h8 n+ v
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$ ~$ k& |" K- A2 H0 F, Atvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 m2 V1 h5 K- f9 X' w! ctvb now,tvbnow,bttvbIngredients5.39.217.76$ a7 D. j' v; {* d I2 h
For the soufflé2 b' P# U) u6 n
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600g/1lb5oz strawberries, hulledTVBNOW 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& G3 ]$ F8 Q6 p
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4tbspdemerara sugar公仔箱論壇- x, F, f* d; t$ [- b
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9 A/ e8 D4 u0 U6 @3 w- n* |& J, R公仔箱論壇1 lemon, juice only
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2tbsp kirsch公仔箱論壇: a; h. O# O; D$ I
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2tbsp cornflour0 H/ v0 @) G( @! D7 Y
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5 u: g* K; Q, G. T5 ~* U: e10free-range egg whites公仔箱論壇, P# ?, a0 \" p" s* ?
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85g/3ozcaster sugartvb now,tvbnow,bttvb% @) z( d m# z6 n
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{8 ~, h3 L7 t7 N8 r# K' z) btvb now,tvbnow,bttvb225g/8ozclotted cream
* ^" ^6 @9 |6 T0 J4 V/ b# @For the crumble topping
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- N) ]5 m, O+ W8 @( y2 A+ g1tbsp chopped pistachios
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& Y" y" N" {# y) w0 Rtvb now,tvbnow,bttvb1tbsp nibbed almonds
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1tbsp demerara sugar
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7 }: z6 A! Q/ ~% ]+ Ptvb now,tvbnow,bttvb1tbsp rolled oatsTVBNOW 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。. x# A9 [. ]) f. K/ i, ?5 e
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1tbsp desiccated coconut
( t! B+ F) z0 ?8 M2 N: ?5.39.217.76Preparation method
/ @# Y! l! L6 H+ O - 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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" g6 C) c1 y1 D8 S, L& hTVBNOW 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。9 |% B2 Y/ i; p$ Q# k6 V
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發表於 2014-4-9 01:01 AM
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