Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: N! s E, ~! q, x+ @) o6 K, F2 CIngredients% \/ Z5 O* D- w) _$ G3 s
For the soufflé
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* h2 R B$ Y# {公仔箱論壇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。" T( T' {; x( \" V% B- m$ l
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; I4 S2 o9 |* j, F8 p1 I2 Y4tbspdemerara sugar
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6 Z" w. y$ R6 H5 x1 lemon, juice only
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2tbsp kirsch
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3 p$ d" V' K4 j& z0 @9 BTVBNOW 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 cornflourtvb now,tvbnow,bttvb/ ?! @/ r. Z$ Y/ a7 ]
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8 ~) |9 S* ^+ \9 A+ L" G6 ^10free-range egg whites
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85g/3ozcaster sugarTVBNOW 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。* z) M# Z0 R7 K* G5 }& b# V" {
·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。7 d9 B! K6 W' G* M" U4 r1 O; l4 e
225g/8ozclotted cream
3 n# _7 W% q8 I. i4 v6 r. qFor the crumble topping公仔箱論壇* E) B9 m# i6 O2 G1 e4 B
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1tbsp chopped pistachios
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3 y; M3 O% s( v7 z$ j3 }9 T ]) w' I! H公仔箱論壇1tbsp nibbed almonds5.39.217.76% u2 `5 M/ Y% p; K
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* V0 \3 T* Q0 Y0 b+ i! z1tbsp demerara sugar
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1tbsp rolled oats6 Y' W" J8 {4 \1 n5 J
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1tbsp desiccated coconut
5 H0 J1 \- a) p/ ^- H% h0 g: l0 [9 vPreparation method
. s( }; p; A6 A8 ?# q公仔箱論壇 - 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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