Strawberry soufflé with crumble topping and clottedcream
2 x% C- X+ S. ~- ]+ ^. d' T公仔箱論壇tvb now,tvbnow,bttvb) `* |# [" x" l* u2 K
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
- q/ [% `" O [+ F: r( a公仔箱論壇Ingredients
% k& f6 X3 G- h5 T" sFor the soufflé
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600g/1lb5oz strawberries, hulled9 R( v N9 w/ ]3 l6 Y7 Q& k
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4tbspdemerara sugar
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6 Y) {9 D8 ]- l6 z; s1 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。 {4 q$ f4 \" {! `! T( Z
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4 M9 O& s! q) ltvb now,tvbnow,bttvb2tbsp kirschtvb now,tvbnow,bttvb+ N3 j6 L- d9 {
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# m# X5 M! W Z5 K, ?' R& u' {# q2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar5.39.217.77:8898* z; b4 [, T1 R% f! M& C
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7 E" n* @% x" A5 o5.39.217.77:8898225g/8ozclotted cream
& u y+ H# K, \8 j8 |tvb now,tvbnow,bttvbFor the crumble topping
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2 A" I% A$ I2 E: A1tbsp chopped pistachios
+ b' I7 @- B( |8 E+ A+ u9 y公仔箱論壇·tvb now,tvbnow,bttvb3 v2 f' w2 } \( t. k3 o
1tbsp nibbed almonds
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* I- G6 F. I+ s. ^1 g1tbsp demerara sugar% r1 `: [! q+ v) i0 Y1 o3 B
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) E Q% @+ k; H' c( l6 |; `1tbsp rolled oats" I" j+ n, J7 I0 l/ w; W* V$ r! i
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7 W a) @+ ]; |) ]: n' n5.39.217.77:88981tbsp desiccated coconut
4 k" D: H( @/ E( CTVBNOW 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。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。8 f( P* B9 R! J' 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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