Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
5 L p& U9 m8 l- `$ E$ dIngredients
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[9 G* u+ s+ W; g; F8 Z600g/1lb5oz strawberries, hulled
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3 E" D# `" u4 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。4tbspdemerara sugarTVBNOW 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。! D, v4 P3 W* s7 P! O; {
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. J7 e; x. e: D7 f& v5.39.217.77:88981 lemon, juice only
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1 L+ X4 f$ A, @4 b$ n: t5.39.217.77:88982tbsp kirschtvb now,tvbnow,bttvb7 b( M8 S; S9 P# q4 } o
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2tbsp cornflour
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3 l3 T! H, ]2 h5 @5.39.217.77:889810free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
8 U# h! j9 ^# N0 [, ~For the crumble topping
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1tbsp chopped pistachios
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0 B( x2 h, n" Y# c( ~5 w3 E5 g" E1tbsp nibbed almonds' ~! U, |0 P- i8 v5 }2 r0 u( ]+ u
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' t3 I5 J: J1 \6 W! s% W' V5.39.217.77:88981tbsp demerara sugar% V5 q; {3 w8 U# d9 p, o4 j" D8 H: P
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4 I3 V2 r( k" W& K" V dtvb now,tvbnow,bttvb1tbsp rolled oats
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$ d* Z# [: J" W1tbsp desiccated coconut公仔箱論壇) R5 e; A" X: N1 [+ g y1 E
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。9 G$ d1 \ ]8 b9 r9 E; _
- 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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