Strawberry soufflé with crumble topping and clottedcream( W X4 Z" w; g9 k
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, J9 [3 t; D+ B) {7 G5 g8 S, lMakethe 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。: I( Q' F$ @& q N" a
Ingredients
0 E3 l d9 C8 |% g! C公仔箱論壇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。. H- v9 w( v# @5 |( s9 v; c
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: C4 H; |$ k0 ^5 {600g/1lb5oz strawberries, hulled公仔箱論壇8 _3 i' `* g+ I) k
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0 d, j" A) A% f3 h! z4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirschTVBNOW 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。3 V+ }1 L O, X6 i/ \; o
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2tbsp cornflour
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10free-range egg whites
- A9 U4 ]5 Q: p9 Y+ [2 i4 R·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。* X9 w% @' @3 i: B; {! V+ D; \
85g/3ozcaster sugar
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8 Z3 v5 W& u9 y% o* @# J7 |% e225g/8ozclotted cream
, g7 D4 a4 Q& ]' d, Ytvb now,tvbnow,bttvbFor the crumble topping
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1 U. l' O# {' [- I V3 ^tvb now,tvbnow,bttvb1tbsp chopped pistachios$ r: E# V3 u# P: |, Y. ?1 W
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' s" P. S( g. o& [6 {* z公仔箱論壇1tbsp nibbed almonds
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" E& S3 H. G, ktvb now,tvbnow,bttvb1tbsp demerara sugarwww3.tvboxnow.com% e9 a5 S+ K4 w. b4 F' t
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/ w8 ?9 e% ]- Z2 P* L7 ~0 E/ E0 K3 i公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut
, S9 A# a# Q. zPreparation methodwww3.tvboxnow.com7 n9 _' T5 M- {' x7 n6 u
- 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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