Strawberry soufflé with crumble topping and clottedcream4 `: ?+ B# r4 U9 Q
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9 O7 ?4 t2 b4 C. t5.39.217.77Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb# @2 x- M! {6 u; j" O1 c
Ingredients
[4 ]( B' {7 Y) A$ nFor the soufflé
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$ S8 S! z" K- g" g$ Atvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
- ~0 ]& F8 x! r; V7 O9 |tvb now,tvbnow,bttvb·公仔箱論壇7 W2 X0 c: y( S6 w9 Q
4tbspdemerara sugar公仔箱論壇) `) c- o. ?) A f
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4 u) j5 e x+ n! D公仔箱論壇1 lemon, juice only- p; N M! ?/ m. x
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2tbsp kirsch9 o) |, K+ p/ g, |/ ^
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/ v4 p" E$ g9 a: |; 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 cornflour0 X8 |; x0 d1 e2 \1 S4 x- B
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+ T I5 M0 u. I( e5.39.217.7710free-range egg whites
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+ q+ A3 r, ~7 ~! A3 J5.39.217.7785g/3ozcaster sugar
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225g/8ozclotted cream
1 A; V5 y! @- v( D0 a/ V" bFor the crumble topping
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1tbsp chopped pistachios
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% V& l$ K3 e3 q* r公仔箱論壇1tbsp nibbed almondsTVBNOW 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。9 A5 r7 h% o& Z
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1tbsp demerara sugar公仔箱論壇& y: j5 H* M5 R i2 E
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9 [6 Y9 m6 d5 q% N) b3 e1tbsp rolled oats5.39.217.77$ S2 ]4 _: a* J. t- S8 _7 T8 j9 {
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3 w/ X, M5 x8 K: @# n6 |( G1tbsp desiccated coconut公仔箱論壇4 `: r7 d0 n) V, E- `/ _; J7 v
Preparation method公仔箱論壇. E [. A& O+ b
- 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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& f( {( R6 U* j+ f公仔箱論壇公仔箱論壇 K8 y, d0 [' L4 U; L5 S5 U5 X
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發表於 2014-4-9 01:01 AM
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