Strawberry soufflé with crumble topping and clottedcream
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# A2 }7 `$ p0 @. }- S' [公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
+ O( A* e7 v/ ltvb now,tvbnow,bttvbIngredients公仔箱論壇3 h# w9 K, M+ v1 p3 s' u, n" `
For the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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( Y& e: k7 k* L, p
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4tbspdemerara sugar
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1 lemon, juice only
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0 U5 V- h: g2 B) p. Z. e, P1 d$ a7 V2 Ftvb now,tvbnow,bttvb2tbsp kirsch公仔箱論壇3 a3 t9 X. @& G, D& C. k
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Q, Z7 {2 \ W) J' `+ Stvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
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( U; n6 a6 p/ d9 [( qtvb now,tvbnow,bttvb1tbsp chopped pistachiosos.tvboxnow.com% {. v3 y; G: e `5 @6 j
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1tbsp nibbed almonds
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* X& p" [5 e# }9 B7 g7 yos.tvboxnow.com1tbsp demerara sugar
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5 O; K2 S# y3 l1 C' |2 S7 jTVBNOW 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 rolled oats
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6 t2 Q; Y) }1 _8 C" ztvb now,tvbnow,bttvb1tbsp desiccated coconut
% W& M! A. b1 K; ]9 Ttvb now,tvbnow,bttvbPreparation method
! \6 {& h) S4 y - 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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