Strawberry soufflé with crumble topping and clottedcream8 a- s: P# Z9 e; U! Q8 d/ X8 N/ i
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; B! |" \, @" \, i) n# R0 @Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。& s* j0 o2 U' k6 [
Ingredients/ D f- W; \! S$ i5 u0 H+ E/ G+ u) E
For the soufflé
, F/ W; n6 Q; g t公仔箱論壇·tvb now,tvbnow,bttvb$ \4 a; c; O' K: @3 c. M3 `9 X4 m
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb8 ^7 g" X/ g; C
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9 B4 J1 @0 x {' g: M公仔箱論壇1 lemon, juice only
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* b+ s j0 @& N* Q7 Z2tbsp kirsch% K" i1 Y: c! c: X$ P
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2tbsp cornflour
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. D7 d, y6 g+ j: t+ h10free-range egg whites
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85g/3ozcaster sugar
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q9 @, G; B1 C8 q225g/8ozclotted creamtvb now,tvbnow,bttvb$ C9 |4 f1 i; L- d- B, A" q
For the crumble topping
2 P9 f% _- H5 W* w公仔箱論壇·
V0 J* y# s, T) E4 oTVBNOW 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 chopped pistachioswww3.tvboxnow.com. b6 V; |0 k% B. c+ o
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9 Y9 O( }4 N( q1tbsp nibbed almonds+ e& f% ^/ L+ @& w
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1tbsp rolled oatstvb now,tvbnow,bttvb/ k* r5 D, A8 Y9 t, a7 g$ `
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Preparation methodTVBNOW 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。& d' L* J* c' @* E& W3 J
- 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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