Strawberry soufflé with crumble topping and clottedcream$ m6 _+ Y; ^' ~2 u& F% n8 `) X: j/ C
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the souffléTVBNOW 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。+ X2 r0 w" S# X6 ?4 w: R1 z
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5 d% K) ~+ X- k+ S" Dwww3.tvboxnow.com600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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& k0 b0 v7 e0 s" s6 u# M公仔箱論壇2tbsp kirsch
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2tbsp cornflour; U% Z5 h8 d: b
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, K& V7 {2 m, E. M) d5 z10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb4 E# s: I. P4 E$ I
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225g/8ozclotted creamtvb now,tvbnow,bttvb) C1 [/ l6 R% o: y' N
For the crumble topping
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1tbsp chopped pistachios
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( ]" J- P4 ~! L$ g) b. S5 F5 @1tbsp nibbed almonds公仔箱論壇: B T# \+ W: c. e# W4 C
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1tbsp demerara sugar
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+ V4 }. t7 v& S) i- y; hwww3.tvboxnow.com1tbsp rolled oats
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1tbsp desiccated coconutTVBNOW 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。; x* I. ?) q, D& `! R" T. D
Preparation method5 N4 W9 t; R& a% G" P/ _
- 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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