Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898% @1 Q& s" @+ D& i# T
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! A9 X" m2 ?) f7 T0 l7 W0 Stvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb) X+ P- y( |; T
Ingredients
. H& k6 N% ^' p3 U# \( ntvb now,tvbnow,bttvbFor the soufflé
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# e$ ~# z" \0 y# Ttvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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* u9 P4 T6 B$ _: c4tbspdemerara sugartvb now,tvbnow,bttvb, g/ m. K4 {# l/ ]9 I( Q
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1 lemon, juice only
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2tbsp kirsch
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! l0 u" u8 r: P, A& j C0 L公仔箱論壇2tbsp cornflour
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: `7 k# [& y0 p5.39.217.77:889810free-range egg whites
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85g/3ozcaster sugar
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) s% O) g. R( |& wtvb now,tvbnow,bttvb225g/8ozclotted cream5.39.217.77:8898; f c& h; f3 p" G S7 s1 D
For the crumble topping- \' `7 N4 f* n5 [
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1tbsp chopped pistachios5.39.217.77:88983 o5 K8 d* v5 l9 ?* a, B
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1tbsp nibbed almonds5.39.217.77:8898! l5 y0 @1 M$ d$ [
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1tbsp demerara sugarTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。2 ~3 ?4 r5 w* P: M) [) C
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, [3 b& K* r6 ]% t Y8 cTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。1tbsp rolled oats
" p# @& n. Q3 S ^# r8 qTVBNOW 含有熱門話題，最新最快電視，軟體，遊戲，電影，動漫及日常生活及興趣交流等資訊。·
5 ^6 l# C' H6 z8 _ o1tbsp desiccated coconut
2 S0 }4 \) e! P4 E/ B0 btvb now,tvbnow,bttvbPreparation method
' O) j1 @! b, _/ xTVBNOW 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。 - 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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