Strawberry soufflé with crumble topping and clottedcream
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* }" G6 e( c. f/ LMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* R G& s, g0 k$ }公仔箱論壇Ingredients
* n- T& Y/ h+ T3 J5 SFor the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.77:88983 i- ]1 L- J0 a! J) ^) d) w
·TVBNOW 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。8 ?9 L% k- k5 c- L7 g7 Z
4tbspdemerara sugar5.39.217.77:8898/ E& P' z7 V1 D9 w) Y/ d
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1 z* a9 t8 w% `$ O W5.39.217.77:88981 lemon, juice only5.39.217.77:8898$ }! ~; `/ P* w8 T6 ]+ D2 Z: G; O
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- |; ~5 g+ P2 ]! w2tbsp kirsch公仔箱論壇8 k9 k9 ]) X3 `3 C4 s; w' B2 [6 o$ p" `
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$ v ?1 p$ ~( c+ R; |' ]8 i5.39.217.77:88982tbsp cornflourTVBNOW 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 H- y6 `, c6 J( \. v
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, U; y9 v: y7 ~" W" Vtvb now,tvbnow,bttvb10free-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。7 @0 y- F. M' ^* l
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225g/8ozclotted cream
- x0 n6 c' n# B' |1 _; f; i* w5.39.217.77:8898For the crumble topping
8 C2 c! x- N" o% r) z7 }公仔箱論壇·tvb now,tvbnow,bttvb0 W9 N5 i! R. _+ R
1tbsp chopped pistachios5.39.217.77:88987 O2 r B" e" Z
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: X7 P' L6 r$ b# utvb now,tvbnow,bttvb1tbsp nibbed almonds( a8 ^6 X0 n4 j7 V- m4 m* o
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1tbsp demerara sugar
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1tbsp rolled oats
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; z K6 w6 A: W7 h; i1tbsp desiccated coconut
4 A2 e5 w' D' G) H& F; p. rPreparation method5.39.217.77:8898; ~; A4 J e/ P3 h# Y3 R0 d2 ]( z, F
- 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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