Strawberry soufflé with crumble topping and clottedcream
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$ D1 V- X# I1 F! V( H9 Zos.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.os.tvboxnow.com! k9 w: i/ P3 {, L3 A) z! ~
Ingredients
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* l6 f0 \7 I$ V+ F9 ]600g/1lb5oz strawberries, hulled
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# a; |/ u! j8 @/ A4tbspdemerara sugar/ Z) i9 n6 G+ U1 k+ o, f) S
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1 lemon, juice only8 q. N3 N+ m: P" X! B
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2tbsp kirsch, m* R( Q8 Y' W: z
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2tbsp cornflour公仔箱論壇3 P6 b. d8 E6 V. J
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10free-range egg whites
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- N3 J: b5 i& r4 a, X9 \公仔箱論壇·os.tvboxnow.com+ {& Z' U# M1 ?& [9 u8 ]. x! J
225g/8ozclotted cream
* l V8 t4 R; L' TTVBNOW 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。For the crumble topping2 |% z, W# m2 ~ k1 ^" M6 r. R- f
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7 B' y c4 ^' W* D3 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。1tbsp chopped pistachios
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1tbsp demerara sugar公仔箱論壇: R* v+ K7 P$ r# w. H& a. K
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1tbsp rolled oats
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* v+ P9 P2 ^' X6 f: z$ L/ ]1tbsp desiccated coconut
9 u: q2 N& k$ p* c; Ztvb now,tvbnow,bttvbPreparation method
/ ]( i7 @* w3 _9 m) w - 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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