Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 D o$ y+ i9 B" {4 @0 H+ ?( w9 d
Ingredients3 G) G8 `5 L0 G: Z% T4 C( E
For the soufflétvb now,tvbnow,bttvb4 r9 }5 D+ M1 ^) W% O
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600g/1lb5oz strawberries, hulled
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4 d1 ~/ u! B7 W1 Gwww1.tvboxnow.com4tbspdemerara sugar7 ~" I/ e" c- F+ o- B1 U# ~! i$ W* y
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2tbsp kirsch F; b# _# i' T Z; a3 h
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3 Q9 Z# n- P) ~9 z/ K2tbsp cornflour
1 D v' E; P) n- Z& v·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。$ n( T) w1 E+ c9 Z& g
10free-range egg whites: v7 ]# K$ ~0 _1 V
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" X4 Z$ E( p m; R- ]' fTVBNOW 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。85g/3ozcaster sugar
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# W8 [. w. g9 i/ ~- u/ BTVBNOW 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。225g/8ozclotted cream
7 [# S m5 {9 R* F( X' {tvb now,tvbnow,bttvbFor the crumble topping
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& M. N/ ]: |$ ?/ [9 m5 ]1tbsp chopped pistachios
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8 H" q; v4 d( m( G& o X1tbsp nibbed almondsTVBNOW 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。: i9 A n/ L8 t7 K+ ^; r
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1tbsp demerara sugarTVBNOW 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。+ ?. o7 x& e6 ]+ _
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, k! ^+ W2 C, N" K1 itvb now,tvbnow,bttvb1tbsp rolled oats8 s, `' H) {6 [& _2 {
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1tbsp desiccated coconut0 r" F: l% @( w7 N! S$ o
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。" W7 P+ g& X' K4 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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