Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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。2 B0 q2 ^% I1 y- X! l4 f0 B
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.0 C+ ~( K" E! P4 z
Ingredients5.39.217.775 l E8 J+ L0 T5 q) t; Q- |' R
For the soufflé
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; X$ J8 z2 {; |$ q2 J- o6 w600g/1lb5oz strawberries, hulled
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" ^1 m4 Y( n/ `4tbspdemerara sugar
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: O& ^$ `2 `& ]' i1 lemon, juice only
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& G! G+ J0 ?! }公仔箱論壇2tbsp kirsch
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/ y8 T& @9 r: \2 Q2tbsp cornflour
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1 c; W" j5 J4 \: r, lTVBNOW 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 whites
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85g/3ozcaster sugar
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225g/8ozclotted cream1 i. l; E& @3 N; I' G
For the crumble topping
5 o! e3 P5 S' I/ f7 P9 H2 E+ e" k·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。6 L" l- \7 i8 K5 `; Q
1tbsp chopped pistachios
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1tbsp nibbed almonds
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+ [9 J: a m! r1tbsp demerara sugar5.39.217.77& _( g- P% z: d8 N3 ^
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1tbsp desiccated coconut/ {+ A6 b8 c# R# U" r
Preparation method
$ d/ U; u1 K$ N0 itvb 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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