Strawberry soufflé with crumble topping and clottedcream
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' c- m G; B% X( K6 L! {' t) mMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb! y0 o( u6 Y6 c
Ingredients
( o; P* ? ~8 l0 }( j/ J5.39.217.77:8898For the soufflé公仔箱論壇* v1 v3 M1 V* \# \$ b( Z
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+ {; |# @. U' g2 ^: Q2 G G公仔箱論壇600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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5 g, K1 J! W( ?+ Y5.39.217.77:88981 lemon, juice only
* o3 G- s+ L9 W, cTVBNOW 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。·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。5 g* r: C& }% _$ E/ @( }/ ?
2tbsp kirsch2 K3 b- B5 Y) @& X: t! c9 q
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/ a0 f3 `2 Q4 f7 i公仔箱論壇2tbsp cornflour公仔箱論壇; [. O& K0 q0 X8 Z5 ]0 D% U
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0 E2 m4 A3 T0 q) @% A% R1 u10free-range egg whites
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( C. `% X8 S) s i( q公仔箱論壇85g/3ozcaster sugar
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- [" C% C3 d* M, E* D4 \; T公仔箱論壇225g/8ozclotted cream
( T; _8 c8 ^; G. FTVBNOW 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。For the crumble toppingTVBNOW 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。; m) J6 ^) U. x" U5 U: T
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1tbsp chopped pistachiosTVBNOW 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。0 ?, }1 W4 e4 U& X- M
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; p9 ~& E+ H9 I3 B8 \# V2 F4 vTVBNOW 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 nibbed almonds
6 S7 L7 O9 Z p: b; 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。·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。) i8 A; \: Q& G; G' \1 x. b
1tbsp demerara sugartvb now,tvbnow,bttvb; _8 T! Y5 m) f. |* R/ l
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, \) _4 q' W* n1 F! D2 z: g8 D5.39.217.77:88981tbsp rolled oats
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7 I/ Z3 P' g5 {- l I5.39.217.77:88981tbsp desiccated coconut
5 i3 ~$ O8 G8 cTVBNOW 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。Preparation method
9 d# W7 t5 A2 y, ` - 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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