Strawberry soufflé with crumble topping and clottedcream
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& C4 S/ u1 S+ s+ F公仔箱論壇 k; C! [! B: }1 P2 o) k; f5 L
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.% Q. h5 J+ q; T4 |( n4 I: X
Ingredients- T X/ J) h6 ?( W
For the soufflé公仔箱論壇$ [1 {7 ^7 B% b5 K: m5 g3 r
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600g/1lb5oz strawberries, hulled
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" o3 Z9 q8 H* R; ~/ o% Q# b4tbspdemerara sugar
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1 lemon, juice only$ G9 F2 P) f5 }: I* y
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2 o6 W7 z- @- \3 v4 ^/ o2 XTVBNOW 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。2tbsp kirsch
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; E/ A3 t5 i0 L3 F9 _5.39.217.762tbsp cornflour
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10free-range egg whites公仔箱論壇' l" t2 m2 t& H7 q. ]8 `
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85g/3ozcaster sugar
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6 l, w! l0 D8 B+ |; ^) X0 ^+ Z0 qtvb now,tvbnow,bttvb225g/8ozclotted cream
9 V6 |. ~/ ?6 v0 N9 ^, }' TFor the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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7 y1 F7 t' @/ a5 i( q8 V$ NTVBNOW 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 rolled oats
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1tbsp desiccated coconut
) G2 Q4 L5 X; v5 _& C% E( `Preparation method& g# L+ B! X8 ]
- 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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