Strawberry soufflé with crumble topping and clottedcream
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W# P9 K9 I- {+ `9 a5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé. S# l+ _4 X. H
Ingredients公仔箱論壇. I J) s2 y( _# }# i
For the soufflé
P, s" z' e7 A1 y7 J公仔箱論壇·
3 _+ W# B, W- c2 K! JTVBNOW 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。600g/1lb5oz strawberries, hulled% D1 w, k& V- o& A" a$ D) V8 p
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) [1 o! D8 T5 W: i' u/ o0 `$ U) Z) @( Htvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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+ U* V. x( b1 v2tbsp kirsch
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* Z/ @$ q, a/ m$ C$ o1 B公仔箱論壇2tbsp cornflourTVBNOW 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。8 G2 E" b. x V! m; Y/ U$ O
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+ E# g: k$ @; b7 c5 g ftvb now,tvbnow,bttvb10free-range egg whites5.39.217.77:8898+ o6 d- _1 z2 h- p
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85g/3ozcaster sugar公仔箱論壇1 }' F. ~& L6 [' z, Z1 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。 E' Y: T) B# K* @
225g/8ozclotted cream
. r6 T9 T% \% V' C6 {: e6 a s& YTVBNOW 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
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1tbsp nibbed almondsTVBNOW 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。4 K8 [# S9 ^/ {/ t7 x# K
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1tbsp demerara sugar
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1 s, d/ m- O/ L* o3 D4 u公仔箱論壇1tbsp rolled oats公仔箱論壇5 D+ Z! z" N' F) {, Z" p; s7 M7 s% W
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- Y, l, U- f, |( J& d1tbsp desiccated coconut
, E/ F; g* B7 b0 a+ a8 @* PTVBNOW 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
! j& z) O) A: i+ f7 T - 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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