Strawberry soufflé with crumble topping and clottedcream
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6 b4 M% m. ]8 x1 S 公仔箱論壇2 q5 t, `& x3 y. @* [- | u
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇: [, ]2 {! v: _ F( a: I* m
Ingredients
- U* N$ ^, h% v4 d! a5 BFor the soufflé
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- i _* c) a9 o5 _$ j2 N: L) Btvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledTVBNOW 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。6 x1 F5 z: \& b* }% R3 p, Q; V
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: z( T- r/ R: G3 pTVBNOW 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 sugartvb now,tvbnow,bttvb' t* \/ h0 z5 Y# F
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1 lemon, juice only: c: v) H. p7 r' }
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! e s* _1 h2 [, Y8 ]% D公仔箱論壇2tbsp kirsch
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8 F* x4 v/ H: H, `9 u6 D公仔箱論壇2tbsp cornflour
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10free-range egg whites
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$ D! e) U: Q1 P- Q. c公仔箱論壇85g/3ozcaster sugar% \- N4 v8 W: K
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5 f; K* A, B& F# v' n) O2 l225g/8ozclotted cream公仔箱論壇 |) _( B6 `& |% q" U
For the crumble topping
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% d6 i; Y; \( k1tbsp chopped pistachios
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1tbsp nibbed almonds
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! ^) z; Y- S/ K7 _8 b# UTVBNOW 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 demerara sugar5.39.217.77:8898" \! ~5 [3 A4 @* s
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; x% r& h* x% u8 v* q4 g+ h1tbsp rolled oats
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* H$ y6 W! @3 c; Y& U) r7 w1tbsp desiccated coconut
( b6 f% U, z6 X* DTVBNOW 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。Preparation method
8 Y' z6 g8 r- v; r: K公仔箱論壇 - 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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