Strawberry soufflé with crumble topping and clottedcream
5 S) E' a0 a% s; p% U( l- s5 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。
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9 m6 m3 S( G9 u; g公仔箱論壇
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) T& o, S% _* B& P7 P公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇0 }) [+ H2 m; `: G# u
Ingredients
2 A3 t% i R5 j3 bFor the soufflé
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* z" u7 g1 m/ U+ |tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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6 S8 w4 |; J4 c+ W9 Jtvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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, A4 Q3 p2 F. j N! {tvb now,tvbnow,bttvb2tbsp kirsch5.39.217.766 z' n3 }$ L( Z
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10free-range egg whitestvb now,tvbnow,bttvb/ l1 `# m, B( K; G: |
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85g/3ozcaster sugarTVBNOW 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。/ ~! f0 }" s5 N$ }
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225g/8ozclotted cream
" k8 K' E. y, w/ wtvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachiosTVBNOW 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。# |0 ]0 S4 I6 R; M$ _' y4 H
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1tbsp nibbed almonds5.39.217.760 Q/ {( p* D: J
·tvb now,tvbnow,bttvb. ~: j/ V9 L: o" o$ C9 Z6 O7 f( j6 w
1tbsp demerara sugar) E- R" ^2 |. v* g
·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。! R* x6 f3 }+ r N
1tbsp rolled oats5.39.217.764 ]2 C8 m* O8 q0 o* |9 U
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1tbsp desiccated coconut公仔箱論壇* ^6 \5 J: |6 k" }1 B8 p& `) u
Preparation method
7 C0 f4 h- u/ @* @/ k, T6 ~; n0 B( i- o - 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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