Strawberry soufflé with crumble topping and clottedcream; p* b- r+ h% s% i/ B( j' F: \4 ]- y
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77! y$ `4 b, D' z1 Z
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# s" |: s! b$ M
For the soufflé公仔箱論壇3 g# q8 T* f9 K8 @) r% |/ F
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only) p- x2 z& ~/ C5 n" r: ]* a0 B) s7 B
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2tbsp kirsch
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2tbsp cornflour# Y4 f h& c& l L0 c8 N" M4 _" Q& j
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8 f; P1 v! U2 s" C# T6 |( t4 h公仔箱論壇10free-range egg whitestvb now,tvbnow,bttvb3 l# ^) D' J# k" I- W4 ~
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85g/3ozcaster sugar
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( J# X% v: l, l& t4 x/ a& q2 ^& A% R5.39.217.77225g/8ozclotted cream公仔箱論壇3 P5 G6 K! Z. {# b
For the crumble topping公仔箱論壇' d7 W! \2 k- R0 X
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& J/ M- ?4 J" z5 c ^6 c4 E1tbsp chopped pistachios公仔箱論壇4 h$ i. x6 L) Y. U/ n
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1tbsp nibbed almonds. a- K2 f5 k/ a' f( O5 _$ z' v* x
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9 y z. Z0 V9 ~; z; g7 {& l# H( T# iTVBNOW 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 sugar
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' @) _& M3 q- z$ I7 @* |5.39.217.771tbsp rolled oats
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1tbsp desiccated coconut
* g; _/ v% x/ {9 M- }* k6 rPreparation method
, K: _) N- u4 D& ]4 M) f - 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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公仔箱論壇4 T. p- J, P' ?! Q3 V! _7 s
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發表於 2014-4-9 01:01 AM
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