Strawberry soufflé with crumble topping and clottedcream
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: M& s1 f* S/ d$ x7 X Mtvb now,tvbnow,bttvb公仔箱論壇9 z# H9 Q) w& h! [3 z
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* p( ?0 I$ n0 ~8 q+ O3 c' e3 OMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
* h& @) R" u/ o7 ?! v& _Ingredients
5 a' L; M' r" ]. ~: wTVBNOW 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 soufflé" i3 a. T1 h" N. u; k
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j8 V1 d7 x9 I9 ?" g公仔箱論壇600g/1lb5oz strawberries, hulled
4 ~% e% G1 F* q7 Z: p5 I. m/ C! V8 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。·
- X$ e1 M: M& n/ c( O; U0 Ttvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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( `* m) w9 e, Q; p. x$ [8 |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 kirsch$ L6 a* W; o3 Z! Z1 Q9 V1 r1 I0 ^
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6 Z: E( z( a% }; W0 l+ u2tbsp cornflour5.39.217.77:88989 e7 K+ @/ ]5 x: e7 x
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' M: k3 ^8 J5 H7 a+ D2 f10free-range egg whites
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( a& f* E6 x' u2 G/ [公仔箱論壇85g/3ozcaster sugar公仔箱論壇9 L" S& V' N% U- W
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4 v' V2 `6 F7 p+ }6 R( Ttvb now,tvbnow,bttvb225g/8ozclotted cream
* ]/ m$ O0 `, S5 EFor the crumble toppingtvb now,tvbnow,bttvb; \: }2 I- F2 c2 s4 {
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1tbsp chopped pistachios2 _' I8 S/ p( X( H5 x0 }" Q
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% G: t& ]8 @, H o, E% w- i" c公仔箱論壇1tbsp nibbed almonds
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0 b: C5 b; P6 L, P. ~! j: g2 ^3 x+ s公仔箱論壇1tbsp demerara sugar
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* |* S, e% ^/ p- i5.39.217.77:88981tbsp rolled oats公仔箱論壇$ B. T$ e, \/ V0 q9 Y
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& \7 R! Y4 O! M( H5 b9 y* ltvb now,tvbnow,bttvb1tbsp desiccated coconut( Z3 Y ^* W- s8 R$ f: Y, F; I% s* T
Preparation method3 e" S8 [; z( p& X1 h0 c( H% d
- 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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