Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898' v( Q; K, v) C/ q
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇6 O* _4 _, l3 f, k, T
Ingredients
7 s4 J/ F( w: IFor the soufflé
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3 [# f7 H1 ?1 }tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled0 l, u0 i5 S# B2 s. a
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/ U* L& r/ t( yTVBNOW 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,bttvb2 K2 a4 ~9 Z/ K* a1 e
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# G% K9 }. S$ d# G1 f Ntvb now,tvbnow,bttvb1 lemon, juice only
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! R2 b3 ^' z' G& `. g0 M: {4 m& Itvb now,tvbnow,bttvb2tbsp kirschTVBNOW 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。# _' N* ?4 p& K9 X+ s" B
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2tbsp cornflour
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10free-range egg whites( s/ [5 i0 Q( ?
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! B0 ^4 H. F6 w( O; G7 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。85g/3ozcaster sugar公仔箱論壇 `# p) a/ y \* ?0 A$ \
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225g/8ozclotted cream* v: }4 U1 z# a: K
For the crumble toppingTVBNOW 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 q7 _: D, y' K7 X# U
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* a3 X* r7 }& X9 e1tbsp chopped pistachios
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1tbsp nibbed almonds
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: q A" h' @( q$ X G$ e1 h8 R1tbsp demerara sugar
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1tbsp rolled oats
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3 ^8 e V9 A8 K; l3 S" g5.39.217.77:88981tbsp desiccated coconut
. K8 X7 y' C) o6 s& z6 C5.39.217.77:8898Preparation method
4 v4 K& ?! T5 r- i5 n+ e( h: O7 a, a5.39.217.77:8898 - 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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