Strawberry soufflé with crumble topping and clottedcream
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$ `5 d+ v. L( ptvb now,tvbnow,bttvb公仔箱論壇! G" s& B9 J% a6 t: E
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5 r7 z. y' ?7 q* X2 a& I4 ltvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.77:8898* @9 m+ }" H3 F7 n3 ^* w: X2 c; f
Ingredients4 O9 c8 `! Z- l+ v
For the soufflé5.39.217.77:8898% K* N3 X) d) o. H1 r: {
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5 `2 \+ {: n _# _/ X公仔箱論壇600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb: \. \: B* R- Q# a+ C/ t( n
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. c; q. Y: q$ _5 i$ q4 V5 f5.39.217.77:88981 lemon, juice only
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2tbsp kirsch
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l) t' q. c5 k( z, }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。2tbsp cornflour
5 E/ q5 P: E' W/ _+ f; ?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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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.77:88989 F! X6 N7 {* y, \
For the crumble topping
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, c- C: F# B" V+ B" [2 Y+ M公仔箱論壇1tbsp chopped pistachios) h- p5 a. i6 X6 o ?7 ~
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* S4 G6 P# `, ^: z# z4 ^* Y/ Etvb now,tvbnow,bttvb1tbsp nibbed almonds
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8 \. r6 n) ?" K. i1 j1 ETVBNOW 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 demerara sugar5.39.217.77:8898% V! U* E" m3 L4 {' g
·tvb now,tvbnow,bttvb6 f! k2 @ m2 z' @5 p k
1tbsp rolled oats
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( _, U1 t) S% T" L) P5.39.217.77:88981tbsp desiccated coconut
* [8 V. @, _2 j8 u" l: I CPreparation method
8 e% F& k5 y" s7 {5 V" }公仔箱論壇 - 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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