Strawberry soufflé with crumble topping and clottedcream
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9 z* ^) `. C: x' x公仔箱論壇
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; P8 g7 t; D1 G' P1 d6 r; \2 cMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 h$ }* Z- P stvb now,tvbnow,bttvbIngredients
' w, M4 t9 ?+ ~: N$ @3 F" A5.39.217.77:8898For the soufflé
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600g/1lb5oz strawberries, hulled
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1 @: R: w7 e# o! G+ X4 ~: gtvb now,tvbnow,bttvb4tbspdemerara sugar# r ~: Q9 a* ?3 f; u0 m$ S5 _" W
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1 lemon, juice only
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( R# I/ }$ [! |! x: E* T% Y f6 ATVBNOW 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。2tbsp kirsch5.39.217.77:8898/ i0 R+ V0 S9 [: c+ M1 W
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, R& q/ p* ?# D" J/ Y公仔箱論壇10free-range egg whites5.39.217.77:8898, B8 |! O3 w2 X9 [7 d" K. P
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* j7 y0 ?) \4 L3 l# s q$ Z5 ~225g/8ozclotted cream+ I7 r" N0 O) p- g& V; v$ W
For the crumble toppingtvb now,tvbnow,bttvb( U/ O. _" _: T5 L9 o2 F! o* y" u
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" N8 S& Y. `& A+ g6 A5.39.217.77:88981tbsp chopped pistachios* N# d, E2 Y) x; F0 x/ I
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N2 j% V3 g) I1tbsp nibbed almonds公仔箱論壇 y( ?+ ^8 z5 j; q4 B: x* k/ f
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1tbsp demerara sugar+ X0 X6 \5 f, m. j% V
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1tbsp 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。- w6 Y3 I0 O# `" F. s
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1tbsp desiccated coconut
% O+ U( z6 p \0 T6 \* u3 F5.39.217.77:8898Preparation method
* s0 `0 c# Z# \ y5.39.217.77:8898 - 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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