Strawberry soufflé with crumble topping and clottedcream
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6 U x5 _7 w% w8 g* G- O: SMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇- B4 ^1 @# G" l+ G5 v4 L
Ingredients: e& k: l8 g5 d/ N
For the soufflétvb now,tvbnow,bttvb0 ~+ A1 y* G2 U% R6 j
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇; K K1 ?9 x' V( e3 l' U7 ]/ U
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9 R, J% r2 K! 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。1 lemon, juice only
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2tbsp kirsch
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9 z9 l k/ r2 r8 h! q公仔箱論壇2tbsp cornflour6 C, `& Y9 U- z! @7 \( \
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10free-range egg whitesos.tvboxnow.com& ~. J; E. U D7 O
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# p2 s% u4 R, L* N; h- F9 y85g/3ozcaster sugar
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) G, t7 T4 t% r2 j, I( W225g/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。5 p& R7 ^4 J5 x5 }9 @2 H5 K1 \! g$ w
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb$ t: P+ G# a+ `9 r5 L
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7 I/ i# [4 ^* V! A1 u7 b9 nTVBNOW 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 demerara sugaros.tvboxnow.com" H; }3 L( Z1 J: Z
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1tbsp rolled oats
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4 [% {/ C$ R3 gTVBNOW 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 desiccated coconut: H+ f$ f% q x' x/ S0 D- ]
Preparation method
0 X9 U, s7 R* ^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。 - 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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