Strawberry soufflé with crumble topping and clottedcream公仔箱論壇# b3 k& {* \7 \
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5.39.217.772 H: ]& n; o! }' G4 W1 A
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugarTVBNOW 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。# }% I+ @7 j z# ]+ n2 k# o) ? m
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1 lemon, juice onlytvb now,tvbnow,bttvb" f( I6 q: n/ o4 h4 M& e
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5 G3 c' r: t: \: y: D' O aTVBNOW 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。2tbsp kirsch5.39.217.77+ ^- L! i( X' L: g: ?' X" s
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4 z' w& W$ L9 Z* i, V0 x* B# [2tbsp cornflour
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* P1 R5 ^% w9 @' N8 @. rtvb now,tvbnow,bttvb10free-range egg whites公仔箱論壇 ?4 T. ]! q( `9 k" Q! G3 x8 X0 s
·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。% q3 \; u0 ?! L
85g/3ozcaster sugar
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225g/8ozclotted cream
5 _, V3 {/ S: f B O; Ctvb now,tvbnow,bttvbFor the crumble topping
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1tbsp nibbed almonds5.39.217.77. _6 k) _+ ~: P5 J/ R6 R( ?
·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。; Y# |! B3 G N4 K0 j
1tbsp demerara sugar- I# w$ Z' n: C5 L5 w
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1tbsp rolled oats
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0 X$ [! m) Z5 o4 A6 M5.39.217.771tbsp desiccated coconut* y/ o; v+ c7 z% p
Preparation method
" n3 W! `9 c7 C* [) t, {* _tvb now,tvbnow,bttvb - 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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