Strawberry soufflé with crumble topping and clottedcream公仔箱論壇# I( _/ s. s: L
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9 V2 m/ |- V7 }! W) t5 FTVBNOW 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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 u) p' z9 W- s公仔箱論壇Ingredients, W/ E$ o' Y( S+ X a9 M
For the soufflé
5 u# x! V( i! C% Z- O: ]; }9 LTVBNOW 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。·5.39.217.77:88982 y2 d& p/ x4 K' b0 V5 V$ ~8 |" w
600g/1lb5oz strawberries, hulled
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: \" R. o6 Y( M0 G4 h公仔箱論壇4tbspdemerara sugar
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2tbsp kirsch6 x4 Q/ h. T6 S# A
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2tbsp cornflour
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$ X7 i% s2 h+ {" }, a- I4 ttvb now,tvbnow,bttvb10free-range egg whitestvb now,tvbnow,bttvb% {6 N9 t( e9 P- \) d
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85g/3ozcaster sugar, I5 s0 S* d% G' l% r. [3 j- o, p
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225g/8ozclotted creamtvb now,tvbnow,bttvb7 Q. |+ e4 M" c' ]( I" J
For the crumble topping5.39.217.77:88989 }2 l6 o( q& g8 x/ m0 o% L Z
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar
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- M: z2 B: }( X& f% H3 E5.39.217.77:88981tbsp rolled oats4 T* E. L6 ^. Z
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9 a( T3 v% `: K1 E) X, [4 \tvb now,tvbnow,bttvb1tbsp desiccated coconut
- y, S$ @1 b5 d+ O; ^Preparation methodtvb now,tvbnow,bttvb8 a% }' q) O( l6 f1 G/ z& z% `
- 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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