Strawberry soufflé with crumble topping and clottedcream
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9 b" X2 G" U! H }$ P公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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600g/1lb5oz strawberries, hulled
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3 {: e4 b$ q* r* c$ p9 t4tbspdemerara sugar: w- q0 S* J1 F1 A" j& ?
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1 lemon, juice only公仔箱論壇1 ]; {9 l5 ?4 r, q" ]
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% ?" G% X1 {7 d5 H6 q公仔箱論壇2tbsp kirsch
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, l8 X" z/ N c- ?2tbsp cornflour% ^$ J% d! }8 ~" e
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; i6 J, T0 n) T1 W5 t; r10free-range egg whites
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85g/3ozcaster sugar5.39.217.77:8898; J% J0 q$ A: k3 S( k+ h8 x' Q+ K
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225g/8ozclotted cream
" W8 a0 \; ?* b" U# E3 U& JTVBNOW 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。For the crumble topping
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1tbsp chopped pistachios5.39.217.77:8898/ ` k% \& H/ s( s
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2 a7 M% {$ w! a8 `) ltvb now,tvbnow,bttvb1tbsp nibbed almonds公仔箱論壇3 Q: I' C1 W8 Y. A$ t
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1tbsp demerara sugar
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8 G0 G, y! c8 Y8 X+ K4 qtvb now,tvbnow,bttvb1tbsp rolled oats# r- R$ v, S0 `9 c
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1tbsp desiccated coconut
6 K6 v. L, _- p' Y5 ~" Jtvb now,tvbnow,bttvbPreparation method
p' T1 Y+ C) W. c. D0 @$ Wtvb now,tvbnow,bttvb - 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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5.39.217.77:8898 ^: I! z1 F' y3 Z0 F$ V, W4 N. p
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發表於 2014-4-9 01:01 AM
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