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.公仔箱論壇9 y( k* s; g7 Q v
Ingredients& F$ W2 W9 V- Y' G; a+ N
For the soufflé
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: n* g: x6 z( t, t7 j2 K) lTVBNOW 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。600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb$ ?5 J4 S2 H* Y( K! j+ V- ~! f
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8 p9 B+ x6 g2 F4 ^' w8 p5.39.217.764tbspdemerara sugar
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+ O. y9 r6 \" V4 D9 z" U1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb0 \( w: r4 n6 r) I
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) |+ C# Y r- Q( J0 t5 ]2tbsp cornflour
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10free-range egg whites
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. k! Y! L0 F- h85g/3ozcaster sugar
[( J. a4 q+ n1 F6 a, j5.39.217.76·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。. \# H+ _' K$ E0 D3 m" o
225g/8ozclotted cream
i. I' U3 Z* c# g3 f) s( z公仔箱論壇For the crumble topping' b. C, S8 ?4 u& M/ S5 F( u0 |
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1tbsp chopped pistachios公仔箱論壇7 \7 `3 U* }2 W
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- T5 `% ]# X3 n/ V1tbsp demerara sugar公仔箱論壇5 l$ W7 @! M$ \2 ` g4 d* S
·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。- }/ X, g2 E% t6 x+ h
1tbsp rolled oats公仔箱論壇. S+ L5 T7 o# h2 M( }; r W! s
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1tbsp desiccated coconut
1 Q2 V9 o. d$ JPreparation method5.39.217.765 M4 f- [) ~3 a5 s; A6 `9 A' f$ {
- 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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