Strawberry soufflé with crumble topping and clottedcream
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5.39.217.77:8898' Q5 K9 e" R6 Y3 S3 ?
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Q$ e) o) u9 @* `+ ?; ~Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.7 G: g: }5 i1 n7 i7 n- |2 ?
Ingredients
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$ M1 V l' m3 z8 S1 ?6 ^/ ~- utvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled* ]! p# x9 i* R
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' @7 F* i/ [: e! }# N4tbspdemerara sugar
+ h1 S: u [0 ?3 T' W' L·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。9 R1 i4 q1 Z/ r- s
1 lemon, juice only
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# L! O# A8 p' T$ Y公仔箱論壇2tbsp kirsch
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5 I/ i( N( ], c5 P/ @8 w3 a2tbsp cornflourtvb now,tvbnow,bttvb5 Y& O6 V" c3 n
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- D# w9 C, m& M7 d% S6 n8 S( y10free-range egg whitesTVBNOW 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# t1 s3 I* O6 T& B( |
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! @( A3 X! K% p1 ^5.39.217.77:889885g/3ozcaster sugar
1 w0 ~1 E. z$ A% \5.39.217.77:8898·
( w+ G* ]5 A$ ~/ bTVBNOW 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。225g/8ozclotted cream5.39.217.77:88987 k T# j4 Y$ B/ z0 J
For the crumble topping2 U7 M) [; W+ K. I1 G b
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1tbsp chopped pistachios公仔箱論壇2 [8 W0 c M" U4 ]0 J9 ?
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1tbsp nibbed almonds
3 I1 L8 P6 |0 }9 i! @公仔箱論壇·5.39.217.77:8898$ \! g, o- r5 e$ C+ \3 ?) J
1tbsp demerara sugar
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2 `, O: s- X9 n- I# V( d- C5.39.217.77:88981tbsp rolled oats公仔箱論壇6 z1 r8 L- w6 f6 Y' D1 X9 N7 c' [5 F
·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。5 B; o. L0 t2 w
1tbsp desiccated coconut
1 f" z8 t T8 M/ JPreparation method5.39.217.77:8898/ {1 I3 ?8 q; D
- 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.
1 c3 {0 W3 j" s; j Etvb now,tvbnow,bttvb 公仔箱論壇4 d R9 D$ `$ k+ F; H
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發表於 2014-4-9 01:01 AM
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