Strawberry soufflé with crumble topping and clottedcream
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; W* E4 l2 o! K2 N u2 K& u6 }公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- Q$ I, F# s# b6 `Ingredients) V; E. c! Z( E* r! Z/ n- J
For the soufflé5.39.217.77:88987 G7 P0 A* j0 [: g7 D# p
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3 ^9 b: r& y9 }: J5.39.217.77:8898600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。; U. ~: X4 M1 w9 Y4 A) W
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2 G, F# _* H! q2tbsp kirschtvb now,tvbnow,bttvb' d/ a. H6 ]5 n& z6 u1 B1 x
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' f+ Q/ L6 N" ztvb now,tvbnow,bttvb2tbsp cornflour
* q$ P* q* `1 k1 @' g" a! p/ R公仔箱論壇·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。6 n1 D! O2 Z8 m( J
10free-range egg whites
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5 t1 {+ u9 I$ |9 ]6 H4 ^85g/3ozcaster sugar
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225g/8ozclotted cream
! y7 r6 N: p% @1 W9 R7 XFor the crumble topping5.39.217.77:8898$ [3 a7 P/ s" f1 |
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1tbsp chopped pistachios5.39.217.77:8898$ k/ O8 Y* d& V
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1tbsp nibbed almonds公仔箱論壇0 p# Z0 v2 j, w; E8 G d
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1tbsp demerara sugar5.39.217.77:8898% E; ?- k. |9 o* Q& D2 y6 K, M
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9 v% b3 s0 K0 V# ~1 W1tbsp rolled oatsTVBNOW 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。' @* M6 D& ]7 r+ t
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. |5 X( Y9 F u; k# H公仔箱論壇1tbsp desiccated coconut
9 t3 X9 }1 k- k& v' h6 F; UPreparation method5.39.217.77:88988 y( n0 q' N" F& v% S
- 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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% T5 c( m T8 S8 R) y" D. T# C, D% c5.39.217.77:8898TVBNOW 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。2 K! c9 s+ N' @, n: q2 S
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發表於 2014-4-9 01:01 AM
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