Strawberry soufflé with crumble topping and clottedcream公仔箱論壇; x8 J4 n/ J' s7 a( t
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.2 P6 o2 |) V: L: E- R4 I
Ingredients
V* ~; `$ `( x' G6 W, ?3 T1 {For the soufflé
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4 X, d+ s! `4 `9 etvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar Q4 q8 O2 ~9 A7 D1 A( H
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1 lemon, juice only
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9 r6 _9 `! p0 ?( M) T1 D/ T+ Z5.39.217.772tbsp kirsch1 C, y5 q2 l9 H, u
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- f: Q5 W- n4 r' t- @3 u公仔箱論壇2tbsp cornflourTVBNOW 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。( `4 v2 Y7 H7 L( z* l8 G) D* p
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. _/ l2 u" ?# z1 _) \% P L公仔箱論壇10free-range egg whites
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, A( O8 r& h# t& f0 g( g85g/3ozcaster sugar
% {0 o) e7 T% T& e9 |·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。: K; I1 a& N- ?3 U: ^9 H* i, P" A: F
225g/8ozclotted cream
# |: |/ x$ Q' N$ |, y( [公仔箱論壇For the crumble topping
6 Z6 c4 E4 m n4 f d7 _& ^* |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。·公仔箱論壇1 K7 K7 H3 v/ S- M1 Z' b' V
1tbsp chopped pistachios5 P# P# E* E9 ]) `$ ?8 O. r5 K
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+ ~ D3 F* k( K7 o) U F( f5.39.217.771tbsp nibbed almonds
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9 T, a6 o8 n' V/ w0 G公仔箱論壇1tbsp demerara sugar5.39.217.77; `& T* D/ C) Z: w6 F: C' C- c9 \
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# D1 n/ q$ e" Q5.39.217.771tbsp rolled oats
; ?) F/ G4 T! [, y$ B; ^3 a公仔箱論壇·
; v0 `; e, c& ]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。1tbsp desiccated coconut公仔箱論壇' y, w7 c+ z% ?- Q( _( G5 X
Preparation method
6 |! Y% T! L+ l7 p- D& zTVBNOW 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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* \/ C8 _9 ^7 h0 QTVBNOW 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。5.39.217.77% t# H6 w. [4 f" r, A
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發表於 2014-4-9 01:01 AM
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