Strawberry soufflé with crumble topping and clottedcream
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7 U X/ Y: O# D4 Z5 n6 k q& n7 `5.39.217.77:8898Makethe 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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. _+ A! F; y" K0 v0 ^600g/1lb5oz strawberries, hulled+ H+ o' Z# h B" h! b" ~
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4tbspdemerara sugar2 z ^! y$ R8 C' P8 P
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( O8 a+ l/ `: y. M8 _; sTVBNOW 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。1 lemon, juice onlytvb now,tvbnow,bttvb, t- j/ U! `" U5 z8 j
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* q4 \: X! L( G" M2tbsp kirsch( ?/ U4 h \4 B8 c
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8 f. R9 h3 |3 d: g" t/ m2 Y S) Y2tbsp cornflour
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) |: u1 O% |. |& p10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.77:8898; ]4 H9 y$ m0 G0 g0 J
For the crumble topping公仔箱論壇$ F- a- X1 o, A4 K8 Z: f: r
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. s. l" B7 A2 q7 \5.39.217.77:88981tbsp chopped pistachios
5 G. `% x" f. `" r& [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。·
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, O _* n/ X- s8 J8 A' ^tvb now,tvbnow,bttvb1tbsp demerara sugar
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1 a2 c' ~+ o) v- @0 y9 z4 M: Etvb now,tvbnow,bttvb1tbsp rolled oats
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1tbsp desiccated coconut
9 k7 A* m) Q" YPreparation method
4 y% A0 K9 ^5 ?2 U7 W - 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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' N2 B D% U5 R$ O5 Q/ mTVBNOW 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。5.39.217.77:8898, w) u+ J5 l4 ~7 D
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發表於 2014-4-9 01:01 AM
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