Strawberry soufflé with crumble topping and clottedcream
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! ]( S- u' J; |0 _# t/ NMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ h; d# G T$ y0 Q7 n& Q5.39.217.77:8898Ingredients公仔箱論壇& D3 R) ~; [4 I5 V
For the soufflé
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600g/1lb5oz strawberries, hulled0 \" h6 @% x: d: P
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]4 X$ B8 L# d3 N( L# X# Atvb now,tvbnow,bttvb4tbspdemerara sugar公仔箱論壇- r1 S- r% r: ~/ f
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1 lemon, juice only
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2 A0 S/ \6 K9 y; a/ ^5.39.217.77:88982tbsp kirschtvb now,tvbnow,bttvb' g1 y# D; D4 N' `* H" S; \& ] ?0 e& Z
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, Z: ?7 i9 x4 N3 H0 X2 ~7 [; ?2tbsp cornflour
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10free-range egg whites: @3 E: X0 e+ A- N6 {; ]) R
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85g/3ozcaster sugar1 L9 L4 ]$ d# z" z" C5 A
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225g/8ozclotted creamTVBNOW 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。0 O( [: A6 \% e5 D6 O/ U
For the crumble topping* d% v {% x! { G! m
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4 u3 U% S/ j* v8 A1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugar. P4 E3 p: x3 r, y
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2 x; A$ c6 U' S4 Z# F& a' y5 Rtvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut/ z% T# ]; L* f4 C" c$ v
Preparation method公仔箱論壇6 t) g1 Z/ ? E1 T
- 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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