Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
. m6 A9 n2 k; A8 \" ^; ZIngredientsTVBNOW 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 h: ]- ?" g) @, s. }4 f
For the soufflé
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600g/1lb5oz strawberries, hulled
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4 I! f7 Q4 |* _* F0 QTVBNOW 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。4tbspdemerara sugar* d V3 w7 G- f4 q# n
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1 lemon, juice only
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1 P, t7 E: S" ntvb now,tvbnow,bttvb2tbsp kirsch
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U/ r/ J( x! r2tbsp cornflourtvb now,tvbnow,bttvb. m' k7 f" a0 ^! y1 \8 x" L. d! Q2 W
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10free-range egg whites
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. ^ C7 z o: w6 \8 K& A( Q" z1 z85g/3ozcaster sugar
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; l. M+ k7 g, l4 x$ @4 d! ?' C! o5.39.217.77:8898225g/8ozclotted creamtvb now,tvbnow,bttvb2 ~6 W$ D& Z3 J8 n5 }4 ]
For the crumble topping
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1 ^8 ] g/ i) ]" B) \5 c4 M! V, a公仔箱論壇1tbsp chopped pistachios
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·tvb now,tvbnow,bttvb/ W7 i* m. d% W) o6 U9 |5 x7 Q* Q& {5 P
1tbsp demerara sugartvb now,tvbnow,bttvb5 J8 T: s& w" S5 s! h9 r# V
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1tbsp rolled oats
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3 J5 v0 n& u* h/ b公仔箱論壇1tbsp desiccated coconut% x$ i! u. L! J
Preparation method! b% Y5 @8 Q; o$ P, x0 z, _7 W
- 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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, G$ c& E$ s7 X- f$ }0 A- k; k# v( c公仔箱論壇5.39.217.77:8898! A% J/ u5 A$ l7 Q4 u
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發表於 2014-4-9 01:01 AM
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