Strawberry soufflé with crumble topping and clottedcream
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6 K! h+ Q8 E9 y' M5 o$ M公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 s& F, Z9 Z: h7 UIngredients
. R2 A7 @& T/ q( vTVBNOW 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。For the soufflétvb now,tvbnow,bttvb) j3 o7 }% S* F" X$ D
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# b0 L, @9 S% h$ Itvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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6 |: \ C5 N( V( r" ~$ K J& 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。4tbspdemerara sugar
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! J \! m# K: \/ h' m1 lemon, juice onlyTVBNOW 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。6 p$ t$ p% t7 n1 j# W
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/ Y+ _/ [2 w7 Q% N3 w# C b9 b2tbsp kirsch+ p( ?7 z7 p# X. c% Z
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2tbsp cornflour
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1 X7 J3 Y ?- F* @4 u& K公仔箱論壇10free-range egg whitestvb now,tvbnow,bttvb: w/ U3 L" T8 C* N5 a/ s1 Z
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85g/3ozcaster sugar
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. Q; j: a$ ]! Y/ t8 w9 {9 Jtvb now,tvbnow,bttvb225g/8ozclotted cream公仔箱論壇, P4 s6 ?* E+ B1 {: z0 k
For 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。 h; C) B, b5 d5 D: B
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. c' Z; e, d: {5 @! c4 _- b1tbsp chopped pistachios
5 E% S& P3 S* F6 O+ K0 kTVBNOW 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 o. o, B+ V5 q1 @$ L1tbsp nibbed almonds
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1tbsp demerara sugar- W' W6 T& m* ^
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) Y5 j2 l7 e4 J' h+ }$ ^1tbsp rolled oats
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5 x3 \9 ]1 E6 B2 b& ]公仔箱論壇1tbsp desiccated coconut
$ ^5 t. k' p4 Y, G+ Q; a5.39.217.77Preparation method
3 K( V: q' V1 l) S( k! G! u: i8 U - 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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