Strawberry soufflé with crumble topping and clottedcream
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+ V/ j/ ?0 N7 Z0 ^' J3 ]5.39.217.76公仔箱論壇% j+ o3 H b3 q' O
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6 I7 y/ ^) X3 ^公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
& r+ m4 Q- d% e2 B$ M8 @% A/ BIngredients公仔箱論壇+ J V2 v+ f" x) l$ w' Y6 m7 L
For the soufflé公仔箱論壇0 B$ v, k/ B' j5 I/ f* f+ h
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9 q" ]+ e+ d- T1 _" z( P600g/1lb5oz strawberries, hulled
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7 r9 I* T& V! a/ e% y4tbspdemerara sugar
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) ~) E/ f9 B) }. m2 ctvb now,tvbnow,bttvb1 lemon, juice only
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2tbsp kirsch
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' t7 K4 V2 _6 u$ Y- }5 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。2tbsp cornflour
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4 E; e1 s; {. W10free-range egg whites5.39.217.768 u# ~, |1 E4 J- \( l
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85g/3ozcaster sugar5.39.217.76; G, K* H6 J) a5 K+ ^
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225g/8ozclotted cream
5 M5 [- Z0 N y; S% [% H# ]5 o5.39.217.76For the crumble topping
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1tbsp chopped pistachios f* U( p* F& n5 l, }3 ~0 N; z8 @
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1tbsp nibbed almondstvb now,tvbnow,bttvb# M- {7 d* _: B6 _" ]
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb- k# u t. k* [- W- R% @' O. J
Preparation method
; M2 X4 v8 Y, a+ ? - 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.
$ R9 j- ~; q0 {: ZTVBNOW 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。 tvb now,tvbnow,bttvb0 D% b) q+ T& [' }! Z1 @
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。! p0 `4 p0 ^4 }, Q5 L8 ]% m$ h) U( I
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發表於 2014-4-9 01:01 AM
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