Strawberry soufflé with crumble topping and clottedcream
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% U, C% j& }$ ?) Z公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb4 G+ M6 a% g& P5 _
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4tbspdemerara sugar公仔箱論壇; V/ W: }) ]: }! P+ w
·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。# R. y! {& G2 x( G S+ V! s
1 lemon, juice only
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2tbsp kirsch
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# T# C3 j" i4 u2 a$ Ptvb now,tvbnow,bttvb2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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/ g/ Q7 h2 R i, z$ R225g/8ozclotted cream+ Y) _4 V# \* H' z4 h& Z: a
For the crumble toppingtvb now,tvbnow,bttvb, m1 ]& h& j, Q% t d1 |4 r
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; B1 K+ |0 J% l3 l* N1tbsp chopped pistachios5.39.217.76* P9 P' e- d* v8 @
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1tbsp nibbed almonds
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9 d* k4 U$ P( n+ N3 C' W1tbsp demerara sugar* ]$ ?( x3 V8 ~' N& y
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% j0 L+ o, {0 P1 i. q) s5.39.217.761tbsp rolled oats
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- a' T- E F; Q4 U# t3 Z1tbsp desiccated coconut
- I. j. c1 ^4 }8 @4 n% b5.39.217.76Preparation method公仔箱論壇, [: a5 D" t* c
- 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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