Strawberry soufflé with crumble topping and clottedcream9 u. N9 `1 B* j2 x9 X5 ~' r
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$ G/ T1 i, h4 U, A公仔箱論壇
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; q1 G G" g" Otvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.$ z) J0 k* ]. Z% r, X$ A P8 p3 A
Ingredients公仔箱論壇' i8 Z+ j0 g# J* _+ G6 m1 }! W
For the soufflé
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' Y0 @* B- C9 Y% {5 p2 t- B8 c600g/1lb5oz strawberries, hulled
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! G# } y2 E% b; A4tbspdemerara sugar, ?3 X4 v9 \# q
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) D+ L4 M! U+ L' v' ?# z9 f1 lemon, juice only公仔箱論壇 n! r; q6 r$ [4 f6 @
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2tbsp kirsch
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2tbsp cornflour& b& o0 C( |7 u# e' x+ `& c/ Z
·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。3 J- \; i/ A2 {5 K( m+ O
10free-range egg whites
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4 ?* Y5 b, B6 Q. s6 mTVBNOW 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。85g/3ozcaster sugar
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) e7 m2 f0 [* ~( g2 Ytvb now,tvbnow,bttvb225g/8ozclotted cream5.39.217.769 }1 w& h: l* {) h: v
For the crumble topping
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4 b/ D6 A# H" m* GTVBNOW 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 chopped pistachios
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1tbsp nibbed almonds( H5 A. G) W/ g1 h" d
·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。/ Q; t# G6 u$ f) Q3 M) {
1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇9 w! ^% W/ d6 v) ^/ a3 B# k5 f! C
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0 f/ o# \3 _9 Y' i% g4 b$ b* k1tbsp desiccated coconut5.39.217.76 c) ~4 Y8 ]- T8 u3 R" }
Preparation method
& N9 r/ ^ a+ l9 E5.39.217.76 - 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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