Strawberry soufflé with crumble topping and clottedcreamwww3.tvboxnow.com" t7 N9 i: ?6 j
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 b: |7 K/ I! x+ r ]! `: C; kTVBNOW 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。Ingredients
+ F; ~5 W6 l, q4 T; G9 }2 vwww3.tvboxnow.comFor the soufflé
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. q h* V. ?" M. Q1 b# N: Ytvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb! s; F5 { e( R% V; `
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4tbspdemerara sugar
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1 lemon, juice only
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7 z( y& i$ h) t q6 ytvb now,tvbnow,bttvb2tbsp kirsch9 v; U( z; N F. P% t
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10free-range egg whites
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: R9 B/ I) ?" F公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted creamwww3.tvboxnow.com! I: |7 P# H# W0 {1 C" C
For the crumble topping
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1tbsp chopped pistachios
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% ~* x. S! C4 v. I" }$ u" 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。1tbsp nibbed almondstvb now,tvbnow,bttvb2 }! o i8 q. I0 O* D2 x
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1tbsp demerara sugar
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& v! A+ `( w8 R, Y1tbsp rolled oats
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1tbsp desiccated coconut
' d9 \; K* |: e# r- [. [公仔箱論壇Preparation method" y* |9 Y. k' K2 s* t$ _0 A, m
- 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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