Strawberry soufflé with crumble topping and clottedcream
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* Y6 X1 S* X: N! g I/ x y1 u公仔箱論壇公仔箱論壇9 F S5 X# k2 A0 v9 S6 n
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! \$ g: Y' ~/ g9 V! \tvb now,tvbnow,bttvb ; p/ a, z) V: @# W
6 _' ^* F' Q( t0 K( W' K5 k公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.779 V, |* v* q2 Z9 w" |& r
Ingredients
( O, E1 R( A2 R# M0 c' s" Ptvb now,tvbnow,bttvbFor the soufflé
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$ W. o o" l5 @3 u600g/1lb5oz strawberries, hulled5.39.217.77: ?5 y+ J; F1 D- `) S
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( ^7 h+ u: ?. ?1 p/ e8 f8 L) X( j公仔箱論壇4tbspdemerara sugar
# N. t+ U" `; i·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。2 _/ @8 [0 `4 R* u
1 lemon, juice only
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7 v( m* a7 l) G! \& e: p$ b0 w( z2tbsp kirsch
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: y& z. S: p- l# Y2tbsp cornflour* d/ D; a! B& r( ^/ q |1 s R
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10free-range egg whites公仔箱論壇! G: O/ I0 r: \' D7 D: M" U
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u1 U7 r! Y9 u$ X: W! Q: _' ~85g/3ozcaster sugartvb now,tvbnow,bttvb1 \# \4 d. u9 T/ R* J1 F& v* o" K
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225g/8ozclotted cream公仔箱論壇' Y: ^( S. }6 j: ]* E* b' B; A
For the crumble topping
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) I: r( z- K% }* P5.39.217.771tbsp 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。. }8 v# t; c; l: a2 M! N+ M
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8 l, F5 K6 S% X% Z: ?' P5.39.217.771tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.77+ R& c, E$ d$ |. \$ ? E% [
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/ R) B/ w; t2 @$ H9 s5.39.217.771tbsp rolled oats
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1tbsp desiccated coconut T0 ^- }9 N1 B `2 ~4 x2 U$ p
Preparation method
' c" H3 o4 c, @3 i* V公仔箱論壇 - 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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