Strawberry soufflé with crumble topping and clottedcream( i' H% O/ _# W( o |
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 N* h ]' s2 S' h, S2 K8 r5 [1 WTVBNOW 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
) o: c. b" w; ~9 t! Qtvb now,tvbnow,bttvbFor the soufflé
s% U& i7 R* jTVBNOW 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。·
* S9 m) T8 ^* M* {. \ \' ?" h, zTVBNOW 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。600g/1lb5oz strawberries, hulled8 Q# e. g9 L" O6 W
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5 q# z+ C2 A% ? B" V1 C$ f, {4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
' C4 ^; B0 t' I) X/ O( _9 i7 [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。For the crumble topping
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1tbsp chopped pistachios
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! V5 ]9 }( V, H: x6 i, t* r7 r) zTVBNOW 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 almonds
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1tbsp demerara sugar
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, G/ T4 d+ x/ W5 m: K4 O9 R4 Kwww3.tvboxnow.com1tbsp rolled oats
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1tbsp desiccated coconut
+ k) Z; F7 r5 }" @2 Xwww3.tvboxnow.comPreparation method
s: D. q# g M/ }/ e2 ?' b: h2 s. d公仔箱論壇 - 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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