Strawberry soufflé with crumble topping and clottedcream: l9 M2 ?8 a0 f) C6 c3 I8 g
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: Q: u4 [; K3 H) vtvb now,tvbnow,bttvbIngredientsTVBNOW 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。, v% m5 ]. F4 u' q% ~
For the soufflé5.39.217.769 d0 o8 p1 b7 a
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600g/1lb5oz strawberries, hulled5.39.217.76" }+ L# _7 N+ G0 j7 M
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4 F( H9 d+ g. C5 L- |% ^6 ]) B4tbspdemerara sugar& u' H4 k: j# d& T' E) K$ H
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1 lemon, juice onlyTVBNOW 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) c8 y" c+ y' ^% B) J
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1 J# R! z8 e: W6 T/ w/ c2tbsp kirschtvb now,tvbnow,bttvb. E/ q; `3 T9 m) t: F
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% l4 S- h1 ^& f/ ~: A a6 _3 i! jTVBNOW 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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0 R/ M2 ?- x1 g" ]( c& [% ]10free-range egg whites
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9 H# }, C3 p; [" i M5 b5.39.217.7685g/3ozcaster sugar
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225g/8ozclotted cream! s0 Y9 D) k* }# g% i
For the crumble topping
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1tbsp chopped pistachios
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% {3 V& a+ m* L+ S# H1tbsp nibbed almonds5.39.217.76, ^1 o/ t8 L3 D
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1tbsp demerara sugar公仔箱論壇0 h* J; N$ H. l9 T' E C; Q
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1tbsp rolled oats
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9 |! s( h) c! @. p0 n' t9 S5.39.217.76Preparation method公仔箱論壇7 l& h1 h' H/ c! P4 V
- 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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