Strawberry soufflé with crumble topping and clottedcream公仔箱論壇, ?# l+ U. P9 R/ B) L$ M
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 ?- U/ h& C9 y公仔箱論壇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。1 X8 X% `; k/ U6 f( _
For the souffléos.tvboxnow.com9 D" ?6 ]9 D3 q$ \7 K8 U' X
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% P$ c& I [" @8 Y4 V4 [600g/1lb5oz strawberries, hulled1 _: W& T$ [5 e& {3 t5 W
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4tbspdemerara sugar公仔箱論壇5 w! _. i6 F0 ^4 F
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1 lemon, juice only) T/ p8 q3 a7 W+ [$ ^
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. J$ W6 i* x. t [9 Rtvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour/ x: j2 {2 l6 i+ c* `9 @! x% w; ^
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$ Z) W* X/ F4 M5 D6 C# z5 w# Y10free-range egg whites
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85g/3ozcaster sugar
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/ \& e b- o; e4 m3 a" ^& U公仔箱論壇225g/8ozclotted cream
4 t6 H% P- {: | g5 H! T$ RFor the crumble topping
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3 v/ r% Z( |/ Z$ y0 rtvb now,tvbnow,bttvb1tbsp chopped pistachios公仔箱論壇& M, Z3 R; G6 e' _5 J; v- e! }) g
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1tbsp rolled oats
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Preparation method" g& d! q; m/ n; K1 ]
- 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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