Strawberry soufflé with crumble topping and clottedcream
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+ l$ T0 G; \0 E+ m公仔箱論壇5.39.217.77:88984 f5 b$ f, Q3 R4 R1 j
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 r. w$ l& h7 R, ], T, ^1 H- {* g* l1 z" SIngredients% n+ ?/ {) a) K/ b3 q" |
For the soufflé5.39.217.77:88989 c Q' r; K7 p
·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。" k: _: T- Q$ m
600g/1lb5oz strawberries, hulled
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. \ J- @' a" b# B7 M# g4 pTVBNOW 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。4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇7 p9 m: z% @# _$ b/ h) Y
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4 Q; P9 C; Z* q% i5.39.217.77:88982tbsp cornflour/ t8 |. {; p9 W0 {
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% A6 w8 b! o0 k. d1 @% T8 b% r) b5.39.217.77:889810free-range egg whites公仔箱論壇: t8 C: I7 }' x9 D/ M$ l9 ^
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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.77:8898/ P4 G% D& H7 Y6 f- U+ s3 j: R8 K+ y' y2 H
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。- D: n s- r* L% }" p
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+ [$ e* R5 g' r! V0 ~! Q* Y4 v* P1tbsp chopped pistachiostvb now,tvbnow,bttvb* {; e6 X# J2 r
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% W) m/ N! }& HTVBNOW 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。1tbsp nibbed almonds
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1tbsp demerara sugar
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$ \, w- W# W7 w& g+ l1 R- O- j1tbsp rolled oats
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& ~" w8 a! y0 y公仔箱論壇1tbsp desiccated coconut5.39.217.77:88982 J5 \: @3 z4 g7 |$ h! N V' E/ x
Preparation method5 \ V) w9 d4 j& h
- 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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