Strawberry soufflé with crumble topping and clottedcream
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9 b5 i( s- s- E" `7 K9 `tvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇* P/ j/ T6 I; D0 C
IngredientsTVBNOW 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 O2 J" h! h6 i- m
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.77:8898; M! ?6 Y+ s: m* R# R+ b2 ~& E
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, B4 F0 k8 m, x3 [, Htvb now,tvbnow,bttvb1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites0 C( \9 a2 _5 H$ l' \! H8 T- s; L
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85g/3ozcaster sugar
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225g/8ozclotted cream
, y; F& z- @9 o1 y' |/ w4 j7 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。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。1 z# l6 N' s* F6 p& [; q# \" C2 G
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8 C6 i% T7 `( ]* a6 a# itvb now,tvbnow,bttvb1tbsp chopped pistachios5.39.217.77:8898/ ~7 l+ [! ]' _. ]& B
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; M( ]' }$ u4 ^- ^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。1tbsp nibbed almonds
+ A8 N0 k3 t. ^9 V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。+ _$ V, C! q, J! F
1tbsp demerara sugar
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1tbsp rolled oats
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* z7 z. k- h# g# j: h; _5 H h3 J公仔箱論壇1tbsp desiccated coconut公仔箱論壇, u* d; ~- O8 K& j/ S# z- e$ N
Preparation method
8 c+ J9 d' L" p" \tvb now,tvbnow,bttvb - 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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