Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb3 B" {1 f" u% X% l1 N
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 H; f; a+ m% T y1 QIngredients
5 ], q: g8 w0 ^# O8 T# F2 i5 E公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled0 P5 E: |) I0 y) }
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5 W. N2 u+ T+ l4 @$ {$ c4 x9 V7 T公仔箱論壇4tbspdemerara sugar2 I/ e; |- z! s. f7 l# r3 v A
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1 lemon, juice onlyos.tvboxnow.com- U6 z: ]9 t* [2 J N4 u' q8 F
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5 U( o* C( h4 I" C, \6 Q9 xtvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb) E0 M/ ]9 R$ y
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2tbsp cornflour
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10free-range egg whites
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% h0 R- L P D9 u4 I) I85g/3ozcaster sugar' b( P4 g. q r* e8 r
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225g/8ozclotted creamTVBNOW 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。7 o; g8 u3 U) [) L: Y: |
For the crumble topping
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: y+ k& ^, v( t1tbsp chopped pistachios, n! ?1 e4 E% ^4 r+ V
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1 [. C1 g) M) ], Rtvb now,tvbnow,bttvb1tbsp nibbed almondsTVBNOW 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。6 y. o0 V7 ], y3 t% |2 Y
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/ w" \" P& I/ d% E1tbsp demerara sugar7 l. n6 T* I. E; d1 Z
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1tbsp rolled oats; j! C4 s- R; ]; K4 H- x
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1tbsp desiccated coconutTVBNOW 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。+ O2 D/ ~7 j. ?4 T1 F/ n& `, I4 y
Preparation methodos.tvboxnow.com* w7 q& M W5 [5 R0 B& r
- 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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