Strawberry soufflé with crumble topping and clottedcream
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+ v' |3 l6 ] [公仔箱論壇5.39.217.760 ^; u' `. f( j1 _) U' ]
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb- a8 T9 l, B; W+ Y3 @9 A+ R
Ingredients
- v: Y9 w" X5 B( \6 w* H公仔箱論壇For the soufflé
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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。: R7 y X/ J5 H5 `# [0 a' z
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4tbspdemerara sugar
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1 lemon, juice only* J0 T$ P g1 _9 w+ e
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) V+ F: p! N6 C公仔箱論壇2tbsp kirschTVBNOW 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。8 T, c- a( s" L& ?0 a+ S/ y) p
·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。2 F1 c4 C& S+ ^
2tbsp cornflour
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/ B) k& @ P2 k4 G0 A0 w10free-range egg whites
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, J! R* v+ e& X8 S85g/3ozcaster sugar
; j% Y7 ^# V' t( }·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。6 K0 K3 ^% l& q3 I" P: b/ u: Y
225g/8ozclotted cream
0 N! g, c) k* t+ B6 |: E2 P5.39.217.76For the crumble topping% y, I, j* ^7 x) v) {
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: }, ?! k( @% m/ Y9 b; o% i公仔箱論壇1tbsp chopped pistachios
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: F: F; }7 H9 I3 n' H$ @6 Q1 d1tbsp nibbed almonds公仔箱論壇, I* R. g2 `; w, E( ]
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1tbsp demerara sugar9 ]# |. e$ r- p8 {. c# r: x
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/ O4 S ^: d( I! m% M6 R: l5.39.217.761tbsp rolled oats
3 F, A% }* ?! y. L# @5 u$ PTVBNOW 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。·
1 M, q8 G8 U6 [, t' O1 ]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。1tbsp desiccated coconut# `6 t4 g, X0 }" v* ~' N
Preparation method
2 Y0 i3 W, c* l0 ?+ L# Etvb now,tvbnow,bttvb - 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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