Strawberry soufflé with crumble topping and clottedcream. ]' ?; c' E* e6 {. K; E
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; L8 W' Q4 f! z* s* rtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.1 O7 w4 I3 }9 h% |4 V4 U- t
Ingredients
; l. i4 G3 t7 y( P) F9 dTVBNOW 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 soufflé公仔箱論壇+ v" k3 Y3 |7 J$ u K2 |
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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0 u+ B4 L; m' T$ z) d UTVBNOW 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。1 lemon, juice only
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_0 k& V- s* _" X6 ~! L5 U% 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。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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5 B3 p7 h1 k, j7 ~& M, ^& Stvboxnow.com225g/8ozclotted creamtvboxnow.com7 B' O0 T- s7 X* {3 w
For the crumble topping
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1tbsp chopped pistachios
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& _) \' O4 P) rtvboxnow.com1tbsp nibbed almonds
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! F, q b2 W2 w6 z; H: B/ ltvb now,tvbnow,bttvb1tbsp 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。$ b) c0 Y. q9 `" \2 j7 z
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3 b. A e( i' Z( w公仔箱論壇1tbsp rolled oatstvboxnow.com4 {0 D0 y" P$ U* j
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1tbsp desiccated coconuttvb now,tvbnow,bttvb9 ~0 w B- p$ q
Preparation method
- U2 a# G d9 Q) q. Z% ^0 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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