Strawberry soufflé with crumble topping and clottedcream公仔箱論壇. h5 O) g. k7 [( i
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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; W$ k0 d+ V" B8 a& G& x# qFor the soufflé公仔箱論壇0 v' e4 U- u3 I# W
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( P8 b7 I$ M7 G8 C$ r9 S600g/1lb5oz strawberries, hulled
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2 Y8 M& L9 a- ]4tbspdemerara sugar
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: N5 ^( X1 b) q% X) U- R1 lemon, juice onlytvb now,tvbnow,bttvb3 F/ ]* J5 N+ [! Y! A
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9 F. I- ^. u+ M; v9 t公仔箱論壇2tbsp kirschtvb now,tvbnow,bttvb: ]4 r$ T0 D# T1 e- N$ a! ]
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% u5 i, [8 |$ x! R7 vtvb now,tvbnow,bttvb2tbsp cornflourTVBNOW 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。. A/ G5 ^0 Y# S% {8 t
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. o7 w$ F0 t0 Oos.tvboxnow.com10free-range egg whites! T: S( p( }6 L. m( E" @
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4 u" S1 }) ^0 Y& I: B# n& _; v公仔箱論壇85g/3ozcaster sugaros.tvboxnow.com; q) @/ ^# X0 R" n' b
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225g/8ozclotted cream公仔箱論壇9 x1 z( ~6 D; X' C
For the crumble topping
, B9 r, x6 g& g: @公仔箱論壇·os.tvboxnow.com* U8 C+ Q# ^, ^" |9 I
1tbsp chopped pistachiosos.tvboxnow.com6 W" D& ] V8 ^$ q/ S6 i7 f; F
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0 H- y8 y( G% B公仔箱論壇1tbsp nibbed almonds$ h1 Y5 [0 e; v+ w
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) c. x' o2 I9 E, ^2 t/ b/ L z6 etvb now,tvbnow,bttvb1tbsp demerara sugar
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( Q. Z% t5 M" Q1tbsp rolled oatstvb now,tvbnow,bttvb6 |6 A" k+ P/ ~- t2 s" @4 F
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1tbsp desiccated coconut
/ t2 u( S( O; [os.tvboxnow.comPreparation method
4 U# Z; s) L9 v) ]& P, K; e8 m* otvb now,tvbnow,bttvb - 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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