Strawberry soufflé with crumble topping and clottedcream
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' O3 A1 X% b4 V1 `4 x1 S公仔箱論壇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。, v N, v4 \: x* W
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o2 s: i" m) G- S8 l5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
" n1 D9 ~" e3 S" M* Z2 T: ^2 LIngredients, d: H7 C7 u5 X5 t9 b& w% {
For the soufflé
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4 a- M: O$ M; m2 P% y: Y9 o- Q4 R, q* R5.39.217.77:8898600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb, a( ~3 Y7 h9 k7 }4 Q
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4tbspdemerara sugar公仔箱論壇+ s: x& y3 u" q. b* m, w8 v
·tvb now,tvbnow,bttvb5 v0 J% w m; ~
1 lemon, juice only
6 N! K6 A# y% j, x( ?7 D公仔箱論壇·
; r& ]# j2 F: U7 @2tbsp 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。6 w3 H8 E+ d- P0 B. b6 u* i4 H
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& z: x* V {! i* E1 ltvb now,tvbnow,bttvb2tbsp cornflour5.39.217.77:8898) t9 d, @8 t; t) C$ o
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- E) U* X% x4 M- Q. W. m# w公仔箱論壇10free-range egg whites2 ]! b! m! o* H3 V
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85g/3ozcaster sugar5.39.217.77:8898# b3 l2 e3 }' T" O0 n
·tvb now,tvbnow,bttvb4 X v. J r, A6 B8 e
225g/8ozclotted cream
j0 n5 u4 D" n/ v3 x6 zFor the crumble topping
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1tbsp chopped pistachios5.39.217.77:8898# t' Y& ~; e ^( l, r8 j q
·tvb now,tvbnow,bttvb- R: s4 R( {9 ~! w1 ^ d# e
1tbsp nibbed almondstvb now,tvbnow,bttvb6 b$ @4 g( G2 _
·公仔箱論壇) l9 d$ w: U& R+ P1 p1 A9 G) O3 @+ [) O" e
1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
7 {- o" U- B: D& A' @6 c6 L- NPreparation method
0 Y( S3 @3 m$ b& D' S/ H0 Y6 ~5.39.217.77:8898 - 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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