Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb! x5 h5 ?3 |4 l) n a
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" t V) R0 L, s2 Z* p公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898( S ^# l5 d; b' R0 P) [- o) {
Ingredients
$ z" E. p; V0 r' T8 k1 Z; e( Y% f公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled
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3 R3 ~! ? ?6 t9 T' R# d# {5.39.217.77:88984tbspdemerara sugar
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1 lemon, juice only5.39.217.77:8898- O4 O/ ^: x/ S
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" W4 l7 b: G' B z- ]% l7 R+ l0 E: h2tbsp kirsch5.39.217.77:8898! H& L" A# e* t) I n% |/ U# T1 r
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* v' I3 p8 |& Q# W# u2tbsp cornflour
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10free-range egg whites
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$ Q# y! G2 j# }" s$ p. h# X. a85g/3ozcaster sugar$ j+ c. H& A% h9 I
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: S: Y: A' D7 f5.39.217.77:8898225g/8ozclotted cream
- [4 P0 E# B1 N) _6 ]+ W5.39.217.77:8898For the crumble toppingtvb now,tvbnow,bttvb9 N$ {5 I" n2 e8 H% N& K
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8 Q2 {; I9 E M5.39.217.77:88981tbsp chopped pistachios
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1tbsp nibbed almonds5.39.217.77:8898* T3 I) }: S8 V2 Q( k6 Z
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1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb! Q$ u% \/ D7 o. u! c, a }
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1tbsp desiccated coconutTVBNOW 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。" h* \. X: A2 c% L* F
Preparation methodtvb now,tvbnow,bttvb* G" }' n5 a7 Y! p; K
- 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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