Strawberry soufflé with crumble topping and clottedcream公仔箱論壇( X) K. n8 c& G2 n1 Z- ]7 M- J
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1 I6 _; k# j, L4 R, _4 n* } V' Y公仔箱論壇
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1 Y; b; e) M" A Utvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898# o; Y5 G0 o6 ~
Ingredients, g1 E6 f' |9 I( O: m8 t) E8 E
For the soufflé
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% A9 l( d5 W$ l9 n& v600g/1lb5oz strawberries, hulledTVBNOW 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 v8 ]% z- U" Z
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$ F9 l$ \: d+ K7 A( C4tbspdemerara sugar
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1 lemon, juice only
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/ T0 T& R: h. ^4 {# b! C5.39.217.77:88982tbsp kirsch
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0 ]4 a6 C( w5 C8 Ltvb now,tvbnow,bttvb2tbsp cornflour1 S# D& V# ], }# g
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10free-range egg whites4 s ]2 ?1 {2 t% z
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, z6 R% x" v! R( i2 yTVBNOW 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。85g/3ozcaster sugar
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225g/8ozclotted cream- j8 X8 G7 \# O$ |
For the crumble topping
9 j% v; Z/ n7 o9 l; Z5 S3 A; w公仔箱論壇·
0 ?% ^/ U* d y% l1 \7 |4 lTVBNOW 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 chopped pistachios
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6 D: U3 U8 M) k3 o. t1tbsp nibbed almonds
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1tbsp demerara sugar
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% C3 I$ D. f' ~$ \$ V3 H3 x公仔箱論壇1tbsp rolled oats V. V& G4 W- ?; y3 q
·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。+ c9 f H \' [
1tbsp desiccated coconut
$ e# c2 I+ N2 s1 p' k# ]/ T8 ]Preparation method
) Q4 x) k& c, ~2 c. i- a; a! I+ D公仔箱論壇 - 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.
公仔箱論壇5 L! T; P+ H- K% ?9 B
公仔箱論壇( P( I$ F; j) ~6 N
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發表於 2014-4-9 01:01 AM
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