Strawberry soufflé with crumble topping and clottedcream @5 p: e: h- v' [5 J! g
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- [( B) {$ o8 f' Q5 G) l公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' D4 k2 E* [3 w, I& V D公仔箱論壇Ingredients
; s5 y# m0 S2 W- X# _5.39.217.77:8898For the soufflétvb now,tvbnow,bttvb. K& C% q4 j5 Y" c M6 J
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only( S& x+ v" Y% Z4 L$ ~1 Z
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$ |4 |3 i" b6 J* |% _" @( m2 P公仔箱論壇2tbsp kirsch' b1 _5 T9 S( P- R, L z/ z0 s
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0 i) T' p" f& A6 W" z5 ]3 w$ v2tbsp cornflour
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10free-range egg whitesTVBNOW 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/ m# s, P( Y1 r- a
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6 t4 V5 \4 K* @- G. c2 H2 J1 w5 u' O& ]85g/3ozcaster sugar
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225g/8ozclotted cream
' k! N$ C2 {6 E) R+ dtvb now,tvbnow,bttvbFor the crumble toppingtvb now,tvbnow,bttvb/ x: N: J0 T; G" y
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6 ^3 y0 N# r( l% V) `$ P* stvb now,tvbnow,bttvb1tbsp chopped pistachios
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0 w# p3 G+ n" h; {- W5.39.217.77:88981tbsp nibbed almonds
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, A# v* ^' P$ R# T/ @% U4 [0 {5 }tvb now,tvbnow,bttvb1tbsp demerara sugar5.39.217.77:8898& Z8 n+ ~! u3 k, Y9 s! z) I
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1tbsp rolled oats
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: C1 H* z: ], N' g$ W1tbsp desiccated coconut
$ i8 f# F' [) U" k5 Y* B, j8 ~1 `公仔箱論壇Preparation method公仔箱論壇$ }6 x! k, u" i4 \9 C! I8 }- l
- 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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