Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 Q) r0 A, L! Z1 t) H
Ingredients公仔箱論壇% f' x9 r$ b2 I. U- N% }6 {
For the soufflé
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" y) p d: E5 q" h6 a Q& A1 F3 [600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。( w5 |8 a3 S9 ]/ X5 D# x3 L' V% R: e
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2tbsp kirsch
! j p7 R$ l! C, N- Q公仔箱論壇·公仔箱論壇' i) K4 \, k, x! k+ ?
2tbsp cornflour
, Y+ j1 w' d5 h公仔箱論壇·
$ g1 F5 X8 i& r% p! u$ `公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar
1 u: D. [, V: O! g& C公仔箱論壇·tvb now,tvbnow,bttvb1 Z; ^& i+ t1 G: L: h! n( D
225g/8ozclotted creamtvb now,tvbnow,bttvb: c" J6 S2 ^+ _$ v3 c" ^+ q
For the crumble topping
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1tbsp chopped pistachioswww3.tvboxnow.com! s- t o2 b1 J7 E$ J2 }$ b0 p
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1tbsp nibbed almonds
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" f4 M" u1 U. |' q0 f" {) ATVBNOW 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。1tbsp demerara sugar! ^9 G9 N8 V# _3 n* l' {
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1tbsp rolled oats公仔箱論壇 }0 o) y1 m. I( y7 A
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( a& F/ K- I( Z& [) h7 V2 \www3.tvboxnow.com1tbsp desiccated coconut
- R3 ?) [7 E, |' j, q3 |+ TPreparation method
' ^0 |: ?/ i' E7 P) gwww3.tvboxnow.com - 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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