Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898- Y: F1 D3 w4 W. ?; D! V
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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& A! e* n1 p- `! L# E3 g% a5.39.217.77:8898600g/1lb5oz strawberries, hulled
; \. T; s! y" Ftvb now,tvbnow,bttvb·
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$ f8 M6 z+ R# X. l5 U/ s& n! o1 lemon, juice only9 o3 s! S; X5 M( A: B
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugarTVBNOW 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 |# V2 D3 w6 H$ q5 \2 {
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( m+ t9 b3 r7 m! o- V' Xtvb now,tvbnow,bttvb225g/8ozclotted cream
5 ?7 D* s1 m2 p2 ]6 T2 s* v {5.39.217.77:8898For the crumble topping
& R' w" H$ o' j) X/ E, B$ A, wTVBNOW 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。·5.39.217.77:8898: o4 u4 p+ O, r, C+ K( A# Y
1tbsp chopped pistachios! w7 J0 O$ N, S
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, X s; m- l1 N- Q( p公仔箱論壇1tbsp nibbed almonds5.39.217.77:8898 A T y& {" z q
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# V' f9 t+ h' K' ]1tbsp demerara sugar. Z1 f- B* ^7 c) |# L' a4 N
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1tbsp rolled oats/ R4 ~# T. b5 r& T% |
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/ M0 N. G; A% k% X+ Wtvb now,tvbnow,bttvb1tbsp desiccated coconut
* o& s3 |2 W h/ f% {5.39.217.77:8898Preparation method公仔箱論壇& L0 F) T' f& K8 j; k- C A
- 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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