Strawberry soufflé with crumble topping and clottedcream公仔箱論壇7 q. P& W4 G4 j4 ]1 p+ W
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. T' j7 t7 m6 N2 Xtvb now,tvbnow,bttvbTVBNOW 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。: k q0 l% R$ A$ h1 t( b6 ` l- ?
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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600g/1lb5oz strawberries, hulled
: k+ r+ |- E- k2 d公仔箱論壇·tvb now,tvbnow,bttvb* ~: }) d1 B5 ]3 \/ \# X
4tbspdemerara sugar
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1 lemon, juice only1 T) D3 S& j" V! ~
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% Q; e, ^6 ?- k) p' Y& Z公仔箱論壇2tbsp kirsch* \$ H, n& W7 ^2 e
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% ]1 `+ X7 I1 k! ^公仔箱論壇2tbsp cornflour
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( e) o0 [: K E v10free-range egg whites9 b8 X3 c6 x" n+ b/ c. s
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85g/3ozcaster sugar
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8 x4 A K% i( q6 N$ B1 J225g/8ozclotted cream1 Z0 z) k: {) p9 ]
For the crumble topping
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9 G- b6 i# {: y& j0 [1tbsp chopped pistachios
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1tbsp nibbed almonds
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2 t6 u3 N1 U. W/ f2 k1tbsp demerara sugar
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1tbsp rolled oats& d, G1 i0 u) n% ^
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1tbsp desiccated coconut
; z' L7 N; Q& G5.39.217.76Preparation method5.39.217.76" ]. n% s! _" T& w0 a5 T
- 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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公仔箱論壇7 R# C' U! h" \0 ]8 d
5.39.217.76# z- f! \; g; I4 H7 w! F+ }; A+ ?
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發表於 2014-4-9 01:01 AM
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