Strawberry soufflé with crumble topping and clottedcream
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5.39.217.77:88985 x* K' Z& O9 J! O" n1 c
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) ~2 L5 R8 V6 @Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
8 @: Z4 h: f/ h/ g8 H- o5 jIngredients
: S: L' {4 F! L; {' h m3 rFor the soufflé公仔箱論壇* Y4 W: w3 A# @% g7 q+ }
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6 F* g; |) P2 J- B5.39.217.77:8898600g/1lb5oz strawberries, hulled公仔箱論壇8 J+ @8 Q/ S! Z1 P( `" K) n, o
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4tbspdemerara sugar
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8 R+ O5 j- W2 |- p/ r1 lemon, juice only
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2tbsp kirsch
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4 v7 b m9 {5 K" F2tbsp cornflour
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10free-range egg whites
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/ N- S5 b8 S; [4 Y1 [1 s85g/3ozcaster sugar
c% G0 O% s% s! s, ?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。·
. ~% o7 w) G# |+ J225g/8ozclotted creamtvb now,tvbnow,bttvb0 p/ _1 H0 S, k" w9 R
For the crumble toppingtvb now,tvbnow,bttvb' n/ m. s) H- j* \/ K# _
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2 @3 C& _; d/ W- Q, n$ 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。1tbsp chopped pistachiostvb now,tvbnow,bttvb8 _- d: e! I" t0 b! j. V7 ^' ^
·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。1 }% r& |/ p3 q* Z: L
1tbsp nibbed almonds
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1tbsp demerara sugar+ d2 I( Z2 r+ t: S
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7 z. u- B7 ?' _4 p8 P2 KTVBNOW 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
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% E5 X% _% J6 {9 k5.39.217.77:88981tbsp desiccated coconut
" f3 ]/ i, d. i# ], i$ B/ w5.39.217.77:8898Preparation methodTVBNOW 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。* ?9 v+ B4 c4 X) Z' W2 A; _
- 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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