Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.6 Z4 V* j" G4 ^
IngredientsTVBNOW 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。6 Y6 s* l8 T- o& M
For the soufflé
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& z1 D" \2 |( Z( z5.39.217.77:8898600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb: s% D% k( V# a$ u" a( `' f
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4tbspdemerara sugar2 O* B+ U' D x0 f& a$ q
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1 lemon, juice only! [" w. g3 C- c/ O/ ]
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2tbsp cornflour
+ O Y9 b: \2 K! m! j! ^3 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。·公仔箱論壇8 H1 Y, N- h4 z
10free-range egg whites公仔箱論壇0 ?- k) m, t1 C1 @2 T
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85g/3ozcaster sugar
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' ]8 K& p" t; {( g& W7 C; Vtvb now,tvbnow,bttvb225g/8ozclotted cream
4 j h' O8 U' O/ `9 Ntvb now,tvbnow,bttvbFor the crumble topping
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; b4 |9 ^! K% c5 r1 m1tbsp chopped pistachios
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1tbsp nibbed almonds
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2 r% T& f9 U, Etvb now,tvbnow,bttvb1tbsp demerara sugar
& G9 b9 L4 O8 f- k9 G& s7 gtvb now,tvbnow,bttvb·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。 X: E* J9 G8 a1 ~# H1 J9 A( Z
1tbsp rolled oats; H/ B. k7 J- j# o, }& J
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& H4 Q; V# c6 v' p, f. w/ }" XPreparation method
4 P) [+ I% F0 T5 d" C/ _' 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。 - 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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