Strawberry soufflé with crumble topping and clottedcream
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]0 T2 P0 s- ]5 T' t( t; P# c: t" VTVBNOW 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。5.39.217.77:8898& R+ |* R/ }. _& Q2 l- l% \* A% E
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé./ K) R$ O I) z/ i o" X+ h! }- i
Ingredients
" ?/ |& \. P3 b5 I7 o7 V' iFor the soufflé
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600g/1lb5oz strawberries, hulled B# k0 q9 s5 K5 \5 N) n) ~
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3 Q8 I1 H' [1 S' I k6 m. h5.39.217.77:88984tbspdemerara sugar5 x; r$ v/ I4 u
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1 lemon, juice only- Z, S2 P3 ^; E" f+ j# Q) R5 r
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) e- q6 y9 z: F* n) E9 @tvb now,tvbnow,bttvb2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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B% P% l/ k; ~) {% S公仔箱論壇85g/3ozcaster sugartvb now,tvbnow,bttvb r( J7 Z1 a0 d- e( c/ ]* F
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1 p: ]7 I Q6 ]! \8 P& {) ~. @225g/8ozclotted cream
5 _0 m; I ?6 z R0 G公仔箱論壇For the crumble topping
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/ ^ P, M% ^# i0 a- ^' |8 q% {1tbsp chopped pistachiostvb now,tvbnow,bttvb: A, S( I" ~' M4 B& A2 p5 c
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1tbsp nibbed almonds0 k7 m( e# S" T
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1 R" ~( d7 C- v' d% S- m: M* B+ q1 D1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut: G! ~2 C. {2 I( s& V
Preparation methodtvb now,tvbnow,bttvb9 ]: Y+ X# m0 _5 }' E9 @
- 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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