Strawberry soufflé with crumble topping and clottedcream公仔箱論壇! E4 o" Z! Q# K& U7 {" ^
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5 R i8 D0 X0 H* y2 WMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.+ Y) U: ?- V/ R
Ingredients% n3 A' Q+ ]) B8 Q4 ~, ?1 |
For the soufflé
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2 }, Y: \. x# L5.39.217.77:8898600g/1lb5oz strawberries, hulled
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$ E. L! S8 g* Z3 M6 n/ K4 S- L5.39.217.77:88984tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2tbsp 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。" t& V- F% J0 C- Q9 J+ a
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85g/3ozcaster sugar
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9 p7 ~3 U4 c; L9 }tvb now,tvbnow,bttvb225g/8ozclotted cream
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1tbsp chopped pistachios5.39.217.77:88986 P0 Y4 ^& V, S) {
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1tbsp nibbed almonds5.39.217.77:88982 ]" l3 p" ~; g) y
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7 {* F o* m! j9 @: h' K4 z+ Q1tbsp demerara sugar
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$ M4 m3 B& W# ^) @" Htvb now,tvbnow,bttvb1tbsp rolled oats公仔箱論壇$ H W8 c2 C& `& _
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4 u+ J$ S# _1 V& z" f+ b0 }% Z5.39.217.77:88981tbsp desiccated coconut5.39.217.77:8898( m' K$ W% j; ~- p1 ^$ |& ]
Preparation methodTVBNOW 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 t8 n( x) A! F
- 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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