Strawberry soufflé with crumble topping and clottedcream; T& B8 v) F { e: M0 c
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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3 O) Y" J w# cFor the soufflé公仔箱論壇7 Y& a, ?% k6 L8 O- q
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600g/1lb5oz strawberries, hulled
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, X/ y; G$ @& ~' N" h4 Y5.39.217.77:88984tbspdemerara sugar
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2tbsp kirsch
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: p+ S! z" |5 R公仔箱論壇2tbsp cornflour5.39.217.77:88986 t6 H6 z+ ?# t( j8 A8 \
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10free-range egg whitestvb now,tvbnow,bttvb* @' n' G4 A: r; L% z4 q2 y u
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S' H* E3 `) {+ _85g/3ozcaster sugartvb now,tvbnow,bttvb$ P8 V# E. Z4 E) m8 n
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225g/8ozclotted cream
5 J& G! M, B1 N/ t) 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。For the crumble topping) g- {, H0 ]- d$ h G1 m6 J- g. }" G
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1tbsp chopped pistachios
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# A: a. o4 z, T9 ~$ x: Y% {1tbsp demerara sugar
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1tbsp rolled oats5.39.217.77:8898/ D0 Q ^/ c5 ^2 d2 \6 X
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Preparation method1 t% P/ n! i7 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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