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 D1 n0 X1 x9 R5 I3 a! T) Z7 Q4 O* FIngredients5.39.217.77- ?/ b$ H# P! c/ ?) p! O
For the soufflétvb now,tvbnow,bttvb& J2 @$ s8 u' N& G3 e5 U
·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。0 M( P- g# a( J* s
600g/1lb5oz strawberries, hulled5.39.217.77& i8 p$ E, A; f2 y5 C& ^
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3 \2 G1 U9 B4 j3 _$ [7 b( N+ e4tbspdemerara sugar
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1 lemon, juice only
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, C5 H# z8 k6 f% V2tbsp kirsch
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, e7 }- k# Q3 M* i0 k' B0 e5 fTVBNOW 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 cornflour
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2 i" \8 f+ R! G7 `. X10free-range egg whites5 Q8 ^8 c, u8 x. B, Y7 u# i2 s7 |
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85g/3ozcaster sugar公仔箱論壇6 e. S" ?+ d6 M1 _9 _
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+ N. `7 x' b) ]8 Q& h" w225g/8ozclotted cream
( e& D1 \( w# ~0 f, E+ X5.39.217.77For the crumble toppingTVBNOW 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% m8 ` x: H
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5 k* p# k1 ^) @, A2 \2 T4 |' ?1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇5 {( R0 Y% _1 ^( x) Q( X
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9 f7 Y6 X6 h8 J5 P* s/ h5 S5.39.217.771tbsp rolled oats公仔箱論壇6 X! C) }/ d2 I8 z6 r- j
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; J. G% K* I5 utvb now,tvbnow,bttvb1tbsp desiccated coconut5.39.217.77/ @4 L7 t3 h4 n5 r2 S! R& ^; L }
Preparation method
4 t, i# J) i G) P/ T6 PTVBNOW 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。 - 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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