Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 ?: o9 e) u/ V! l9 F h# _% ~Ingredients
1 D3 o5 I1 B: I6 d- n4 p: Mtvb now,tvbnow,bttvbFor the soufflé4 v; ^9 k/ Z* F* B" B+ `
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600g/1lb5oz strawberries, hulled5.39.217.771 j) Y9 G3 k8 k/ y& w0 ^( ~* W
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4tbspdemerara sugar; X7 _1 H7 ?( W
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1 lemon, juice onlytvb now,tvbnow,bttvb4 \! U, I( i& u- K8 M2 K
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2tbsp kirsch
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2tbsp cornflour
0 A) z6 q3 O1 {( k2 b. E E- V公仔箱論壇·
4 s9 M) C2 M, @( s: b; @5 {- 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。10free-range egg whitesTVBNOW 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。" R" ]% j$ K7 _1 g6 w0 Z6 c, {
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85g/3ozcaster sugar9 {+ v) l( m# _5 }, {, u2 d
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* b! M. C; f' ~% L& E% W5.39.217.77225g/8ozclotted cream
3 T3 n# X: a# J( Y A# F( Q6 B公仔箱論壇For the crumble topping! E; ~. u6 Z' y; ^7 ^- K6 T, G
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5 J: P) o m, r- }5.39.217.771tbsp 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。# c' F( k* `8 U' N8 h6 S
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' y) i# i3 G' J" a$ Z n5.39.217.771tbsp nibbed almondsTVBNOW 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。. s" c& e0 i! Q& e
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. y/ A4 X% [9 c' q8 C% d; }9 e公仔箱論壇1tbsp demerara sugar
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: X+ D# e, g4 o/ c8 O' Utvb now,tvbnow,bttvb1tbsp rolled oats
$ g& r% U% k' L: F ^" c3 E5 mTVBNOW 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。·
) K/ ]4 F& K3 N/ @; M/ [tvb now,tvbnow,bttvb1tbsp desiccated coconut
+ e; i2 V) ^& [+ W' I5.39.217.77Preparation methodtvb now,tvbnow,bttvb6 a3 L9 {' k1 `* @- 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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