Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb% B) t' F! B1 I* q! e6 d' x! A
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' u7 y% n3 i O. _, x5.39.217.77:8898Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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+ `* T9 K" n; P1 {# d7 W5.39.217.77:8898For the soufflé
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1 X# O* g2 @& N: x/ \1 ~' V5.39.217.77:8898600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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! R$ u4 C" b3 D: {4 n3 I+ S5.39.217.77:88981 lemon, juice only
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2tbsp kirsch w6 o" t4 A3 d: S# g
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, ? J6 L& Y0 y& {5.39.217.77:88982tbsp cornflour
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2 V, y5 e/ c; q; s' W2 S公仔箱論壇10free-range egg whites
' ]% ~9 {; p4 X$ Z/ p& TTVBNOW 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。·5.39.217.77:88984 Z" x1 S/ U' Z! W6 E; W% F: u
85g/3ozcaster sugar2 l f1 K4 Z8 a5 @0 ~% q4 o! f
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225g/8ozclotted cream
: i) O% n7 x5 V# x: ]' MFor the crumble topping
+ a8 y r4 P7 b7 c2 _0 N5.39.217.77:8898·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。- W( O( I1 f# r, t
1tbsp chopped pistachios1 a3 ^0 T! P! O- \3 d
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1tbsp nibbed almonds
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1tbsp demerara sugar
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& `+ ?( A+ b0 ^; ]/ Z# |6 p8 X1tbsp rolled oatsTVBNOW 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。: L4 z1 z9 D: C2 V: {
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[3 ^ E r" [; N- e6 x0 R公仔箱論壇1tbsp desiccated coconut! m4 i$ n+ b) K( s
Preparation method
" F2 c2 e; d. \4 Otvb now,tvbnow,bttvb - 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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