Strawberry soufflé with crumble topping and clottedcream
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: q* q' ]4 o# Z' j, j: oMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' w4 e4 _; {' f2 r' J2 i6 N公仔箱論壇Ingredients
2 L9 T7 n# `) Y" D* G, o公仔箱論壇For the soufflé
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) y+ P1 Y% o! k5 x5.39.217.77:8898600g/1lb5oz strawberries, hulled5.39.217.77:88986 U6 H. Q; q0 d2 k/ [
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4tbspdemerara sugar
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1 lemon, juice only
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0 j6 Z1 g6 f2 ]* T. i! E2 b; ]) C2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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; y+ V0 z5 Y' b! d$ c) C/ |6 [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。85g/3ozcaster sugar3 Z5 `* Y$ Y7 T. A
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' o! r }$ Q/ V4 B$ }% I公仔箱論壇225g/8ozclotted creamTVBNOW 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。1 K& Z5 J: F! s1 ?
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。' k; Q K* z v
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, H4 q) D" I; Q" Q- XTVBNOW 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 chopped pistachios
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9 U' k5 B0 e( [: R9 {9 ~& v; `' I+ U5 M1tbsp nibbed almonds. d7 z* R, |/ k, z
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1tbsp demerara sugar
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, R7 G- o# ?( D( c( J9 L% @" R( u! Itvb now,tvbnow,bttvb1tbsp rolled oats
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/ I$ v6 w3 c2 p; n4 P% K* J3 x1 Z1tbsp desiccated coconut5.39.217.77:8898" T$ r# G" d( R& e2 j6 F- ~
Preparation method
. U- `( t+ R) {1 h公仔箱論壇 - 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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