Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇) _- Q" k k! h2 l$ C' c
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* W4 ^$ f8 l; iMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb$ y) q/ q+ h2 U3 G5 w; h' `
IngredientsTVBNOW 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。+ ^) O/ j. ~3 p2 M/ f3 H W2 M
For the soufflé
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600g/1lb5oz strawberries, hulled
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9 G; Q3 [( ^3 K3 H# s公仔箱論壇4tbspdemerara sugar
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, |1 }# S: V! j) ^公仔箱論壇1 lemon, juice onlyos.tvboxnow.com* j9 g# D/ M4 x1 c/ W4 O) p5 {
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X6 r3 v2 E% ]$ n# h, m& {2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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5 l! N0 ~5 H. W7 H7 ^8 E7 ^2 j% R85g/3ozcaster sugar公仔箱論壇6 B! r5 h& X; `" d; x; ?' ^
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225g/8ozclotted cream
/ M3 {/ m+ U9 U& }- s公仔箱論壇For the crumble topping
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! e# q+ _4 c- q* r% l2 D1tbsp chopped pistachiosTVBNOW 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。" m- B1 L+ j5 D* n! J; T1 W
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1tbsp nibbed almonds公仔箱論壇! k" p! \( C9 r; z$ B
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! r: H9 j; G* y" v/ m/ V, C3 |os.tvboxnow.com1tbsp demerara sugar
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3 l7 R% a% E: F2 Gtvb now,tvbnow,bttvb1tbsp rolled oatsTVBNOW 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。4 L' f% y. ^* }( ?
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$ D. q9 C: V( B- M3 w+ l9 S& _" Btvb now,tvbnow,bttvb1tbsp desiccated coconut
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- 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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