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 k4 E, M) H) ~: X6 V1 u; l
Ingredientstvb now,tvbnow,bttvb) k' u" ~7 Y7 b# c, o8 a
For the soufflé公仔箱論壇6 t: P* l! A$ ^* U, i* \
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600g/1lb5oz strawberries, hulled
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: H. p! ?$ J; k1 v! C. h; Ctvb now,tvbnow,bttvb4tbspdemerara sugar
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5 \" f7 j5 J! J% Wtvb now,tvbnow,bttvb1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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7 n( {6 b8 r5 _& Stvb now,tvbnow,bttvb10free-range egg whitestvb now,tvbnow,bttvb% f2 L0 R$ W+ B1 }+ V# h% ^
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: ]9 u1 d% f4 _* n; Q# ~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。85g/3ozcaster sugar
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" N2 |5 i. @, q' E1 R公仔箱論壇225g/8ozclotted cream5.39.217.77:88988 n+ a* b' R. ^) s8 i' m; A
For the crumble topping公仔箱論壇" W' H9 W/ ~" X( s8 j% b& u( N
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% q$ k0 i q) c7 ~* {1 ?1 x- Y, p1tbsp chopped pistachiosTVBNOW 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。7 T2 O6 r p6 C; U
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5 Y( W4 u/ Y, {( ~0 D6 d9 ]) x- X$ k公仔箱論壇1tbsp nibbed almonds5.39.217.77:8898. y _7 y/ c) ~% ]7 k6 q$ x
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1tbsp demerara sugar
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1tbsp rolled oats5.39.217.77:8898( ?9 f5 q% Q% F/ A) e1 Z* A, U
·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。' R7 O- Y5 ]- Z# j" i0 ]6 @
1tbsp desiccated coconut
3 H" O$ \+ s/ I! K公仔箱論壇Preparation method
7 @/ r( B3 w0 d2 f; G L8 d- N8 n公仔箱論壇 - 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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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。2 C1 u* ~. |: ?3 T( t- m2 D
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發表於 2014-4-9 01:01 AM
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