Strawberry soufflé with crumble topping and clottedcream公仔箱論壇& \8 y/ G& c& J) b; s4 K8 k- i. L
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé." `8 U$ j; j8 Y& I, k- U
Ingredients5.39.217.761 d! E0 V( O- A% q$ R q9 K) F, p
For the soufflé
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$ Z2 r, y. c" G2 b9 Rtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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+ `6 H8 r7 |: }9 T; M! W1 lemon, juice only
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/ e1 d! o4 Z3 b: \2 E& b: N2tbsp kirsch5 j- d; \5 Z5 o* ?
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5 w1 ?3 |) X9 q" k, y1 s T' p/ }5.39.217.762tbsp cornflour5.39.217.760 R* c, F; Z G+ Y% \- W
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10free-range egg whites
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85g/3ozcaster sugar
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4 g4 B( u# c+ S9 M, x7 }( h& Z& l1 Z225g/8ozclotted cream
, n. b& x( Y' K& ?2 Y4 y% rtvb now,tvbnow,bttvbFor the crumble topping公仔箱論壇 w$ N5 } x* X
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1tbsp chopped pistachios5.39.217.76' g* N+ P+ s% G! [# |
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1tbsp nibbed almonds
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1tbsp demerara sugar
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6 G; c$ y0 {! t& f3 Q5 G! \tvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut
( ? |8 w' u8 I( E7 X* ]9 btvb now,tvbnow,bttvbPreparation method2 y3 [& q1 U5 W# [; 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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2 R' P5 x' V8 @0 E& 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。5.39.217.76& N- ]5 c! n2 a T" O
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發表於 2014-4-9 01:01 AM
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