Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.& \7 }& A$ R. |! l) F+ A* H
Ingredients5 c8 e& g* m' Q" b! i
For the soufflé
F" s7 \9 I' M1 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。·
/ D: h W T; V; \2 itvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar公仔箱論壇2 t2 j( |2 @/ R6 g
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$ J. |& ~. k" U5 m5 R1 lemon, juice onlytvb now,tvbnow,bttvb: [# e9 U0 }. d: r, Y" k8 q8 o
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- Q3 N- u- X d6 Ftvb now,tvbnow,bttvb2tbsp kirsch) M7 s4 r( P( s
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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$ U, b# v' w: Z225g/8ozclotted creamtvb now,tvbnow,bttvb$ R [& t/ l7 I5 B( W9 }( M2 j
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。; b; I* N1 x" h7 S
·公仔箱論壇* R. j4 l$ s) a' m
1tbsp chopped pistachiostvb now,tvbnow,bttvb0 U% i9 c7 b/ S1 W: p+ j
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1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.77:8898% O% P( E. z5 F
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+ ]2 R2 \' I) h# u9 j1 m1tbsp rolled oats
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1tbsp desiccated coconut
# [9 ]9 Y; t% b* n$ U* [& a- OTVBNOW 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。Preparation method
$ k* I' t' e7 Btvb 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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