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.5.39.217.77:88982 L8 e: c6 }' o+ R
Ingredients
1 \) i7 z* A0 Z公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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$ }+ k: ^& ^) j' Z' D' a! ptvb now,tvbnow,bttvb1 lemon, juice only
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7 ^* c9 ^" N& P4 ~- m# u5.39.217.77:88982tbsp kirschtvb now,tvbnow,bttvb- {- h: e# P0 T q$ a8 Q7 ~6 R
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8 |5 T {, [2 w; j2 I2tbsp cornflour
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10free-range egg whites
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2 k; L# j+ W4 v% d$ e5.39.217.77:889885g/3ozcaster sugar
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9 e; h7 C) m6 {- h公仔箱論壇225g/8ozclotted cream5.39.217.77:88984 ]2 D K/ v! x1 v, `/ S/ E- G6 g9 D" F
For the crumble topping
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1tbsp chopped pistachios
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8 y0 z# C+ u$ p1 L( c1tbsp nibbed almonds5.39.217.77:8898) M) n! w" v/ ?
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1tbsp demerara sugar
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6 ?7 w4 X) p( \* t6 NTVBNOW 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 rolled oats
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1tbsp desiccated coconut公仔箱論壇0 e, ~; C7 {) ?. x9 o1 x
Preparation method. a9 h+ n+ k- r: O6 U$ b
- 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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