Strawberry soufflé with crumble topping and clottedcream
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z* o$ [! M' ~6 H0 U) x; d2 I% _Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
1 V# i" K! y8 u+ o3 T* O# N' T: DTVBNOW 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。Ingredients
5 b/ J Z3 v( c$ ~For the souffléTVBNOW 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。, P3 @/ j2 _5 \# B. U
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar# z3 b/ K6 B. {& O$ R$ g
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1 lemon, juice only
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" S g" t3 i. k( H' x6 HTVBNOW 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 kirschTVBNOW 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 \& j$ d) u/ X8 t- z# [$ [: f
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( f1 c' O A2 L3 f8 K5.39.217.77:88982tbsp cornflour
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/ {. r m; l$ ^4 R; @9 C5.39.217.77:889810free-range egg whites
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# g' ~1 c! S' s5 H; J2 k5.39.217.77:889885g/3ozcaster sugar
0 ^( W5 n% ~) a" w公仔箱論壇·5.39.217.77:8898: m0 }1 @3 |, r7 L
225g/8ozclotted cream
1 N \* V3 q* hTVBNOW 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 topping
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1tbsp chopped pistachios公仔箱論壇2 \5 ]6 f4 T1 U" C
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1tbsp nibbed almonds
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! ?7 k- l# G+ s; e/ e3 F; B5.39.217.77:88981tbsp demerara sugar公仔箱論壇 c# N8 w3 {% r0 c; w9 y- n
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1tbsp rolled oats6 `" I6 u# L% r: g
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1tbsp desiccated coconut
/ x! X( y$ Y3 N4 [tvb now,tvbnow,bttvbPreparation methodtvb now,tvbnow,bttvb/ I- K8 y+ Z' |7 M6 _2 l, k' _
- 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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