Strawberry soufflé with crumble topping and clottedcream
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5.39.217.77:8898( w9 ^ [" I5 b6 a; [9 B
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& y% H8 F9 j+ e- |tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。 p1 Q7 ^, B5 Y8 h$ Q8 y* d
Ingredients
" p. e/ e; F$ s' V9 k9 ?- j6 I5 SFor the soufflé
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3 x" K* T% _4 }/ ]: {( S% i% B- H600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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/ Z) |# `2 b7 r$ i5 Z% Q* otvb now,tvbnow,bttvb2tbsp 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。) P W) L7 _% U( g, w2 x8 ]
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' }2 P0 H9 }- q) m) ~公仔箱論壇10free-range egg whites公仔箱論壇7 o" |! @# v( a
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85g/3ozcaster sugarTVBNOW 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。: J$ q4 b" B3 N* n
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225g/8ozclotted cream
; n1 ^8 ^+ ?, s2 R# h. s) v公仔箱論壇For the crumble topping
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1tbsp 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。5 t2 ? b2 m- e: |: s3 Q: \0 |! H
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, n, e& B# Z9 D1 y, K/ Q# l- v5.39.217.77:88981tbsp nibbed almondstvb now,tvbnow,bttvb# {5 v0 Q3 }) ] n
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/ e2 V) ]8 C7 `) u5 h8 T1 htvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oats) P) S" ~7 y: F( V! N
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1tbsp desiccated coconut公仔箱論壇# j( B" \* [7 ?) w: O7 k
Preparation methodtvb now,tvbnow,bttvb! R2 |; K0 g% s0 Z2 I% q: [
- 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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