Strawberry soufflé with crumble topping and clottedcream
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5.39.217.77:8898: i! c' h( }: y% A2 W+ I
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.6 g$ k: F) Y/ ]1 J5 S- a
Ingredients
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7 b! p, ?5 x$ g9 W) P* p5 HTVBNOW 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。600g/1lb5oz strawberries, hulled5.39.217.77:8898# I, F6 F/ b" p( p6 R" j8 @1 d
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4tbspdemerara sugar
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1 lemon, juice only
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- t) R# k Z& W& w. G9 L4 R5.39.217.77:88982tbsp kirsch4 E. a) s; W" Z$ M* N; \) t! [
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1 o/ v! ~3 R0 e) W) G) i; X# G公仔箱論壇2tbsp 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。5 [* M2 ]& I1 d& W' T
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10free-range egg whites
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85g/3ozcaster sugar
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& u; B3 U: d+ \9 C( p" h225g/8ozclotted cream4 W1 r7 w1 c+ K/ S9 b/ V
For the crumble topping公仔箱論壇4 I1 b3 j! {$ D# G* L* T. ^
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1tbsp chopped pistachios
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+ d, }! W/ u" M; G+ S公仔箱論壇1tbsp nibbed almonds
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, Z1 V- [8 L2 v0 _. }5.39.217.77:88981tbsp demerara sugar
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1tbsp rolled oats
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1 U" L) X8 W: ~" ~1 O1tbsp desiccated coconut5 P! e/ h# L/ a/ ^ M7 v8 g: [
Preparation method# y# A# F$ T9 s' _, j* X/ `- L
- 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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