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.公仔箱論壇1 R- h" b# G0 l6 w5 W7 \+ a) s
Ingredients
+ f- k5 Y0 N- z- g; o( fFor the soufflé
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600g/1lb5oz strawberries, hulled( ~) F. F, F! ^6 Y5 ?* C
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# h% a4 `; F# A; ~4 m& J; s公仔箱論壇4tbspdemerara sugar8 v9 }7 ^6 w( F9 I1 L% f
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( u5 z# ~/ L6 x* q$ Q( I公仔箱論壇1 lemon, juice only
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2tbsp kirsch公仔箱論壇' n: b4 l7 d& Q7 `" n$ ?
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2tbsp cornflour
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5 F a! k8 d8 Y1 ETVBNOW 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。10free-range egg whites
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9 [* O+ L& i' _6 K5.39.217.77:889885g/3ozcaster sugar公仔箱論壇+ d, I9 @- B# Z
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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。: h# [- M! w3 C9 L6 v( [: u
For the crumble topping: q# a4 y, ~9 Z0 ]4 E4 i
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' N* N0 Q8 ?/ N/ l$ `2 B1tbsp chopped pistachios5.39.217.77:88982 W N) `) u9 c8 @9 w) D
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( X& ?! ~+ h% w. x公仔箱論壇1tbsp nibbed almonds5.39.217.77:8898' F0 q$ h' J! E. ]3 d
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1tbsp demerara sugar
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% t3 H0 `# a4 R% w" ]公仔箱論壇1tbsp rolled oatstvb now,tvbnow,bttvb N$ X1 n: `1 W+ L" ?$ B4 z) C
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4 ]/ ~5 K: S6 w' v公仔箱論壇1tbsp desiccated coconut
, {: P' w+ m l# w- v5.39.217.77:8898Preparation methodtvb now,tvbnow,bttvb2 N9 L1 {$ T8 X. I3 q+ u+ v3 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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