Strawberry soufflé with crumble topping and clottedcream公仔箱論壇2 a( H; g k6 ]5 O' a+ O
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" E. K+ {+ E7 Y% }5 m* T6 S6 E公仔箱論壇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。$ @' p2 C/ u& N4 Q( J
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9 O( p, u6 z3 ?# gMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇! \3 i$ N4 ?1 _" p6 V$ y& p) t8 m
Ingredients
1 K1 T- K1 \% j, a( Ztvb now,tvbnow,bttvbFor the soufflé' ]3 F) y/ f# ?/ j9 @
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4 Q, b( F+ U# m7 C/ c" o公仔箱論壇600g/1lb5oz strawberries, hulled
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( n2 K2 W ~6 qwww3.tvboxnow.com4tbspdemerara sugartvb now,tvbnow,bttvb. V3 I% Y& P2 I' h& c. I: `
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. C! D( o; V t- q3 r5 xwww3.tvboxnow.com1 lemon, juice only
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2tbsp kirsch6 y5 F0 D, b- j) c
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+ `1 |) p0 r0 ~& s6 mwww3.tvboxnow.com2tbsp cornflour
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% D. e# G0 r6 ?& w) [+ g7 m1 d* |公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
8 g) Q+ {9 E( i* K; y# k" q; d6 DFor the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb( `4 f7 t9 H* u( I7 V5 q% m8 e
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1tbsp nibbed almonds- _% g# Q& r Z9 e% Z9 }
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1tbsp demerara sugar
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1tbsp rolled oats
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0 o, l1 u( _% ~0 P9 Y+ Q5 X1tbsp desiccated coconut* i" n/ y# c2 r! ?7 ^
Preparation methodwww3.tvboxnow.com0 a1 O; F; R6 u( H5 G: `- Q
- 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.
9 V# p4 n4 d8 S+ @$ a5 I, z3 G& m 公仔箱論壇! v& Y% j% N I7 a( m+ ]/ K X
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發表於 2014-4-9 01:01 AM
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