Strawberry soufflé with crumble topping and clottedcream
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1 z, I& [- d4 D, z+ A: mMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
0 I/ ?0 w) @; L, m5 u/ T7 Y5.39.217.76Ingredients
6 A8 b1 j( R5 l* itvb now,tvbnow,bttvbFor the soufflé
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! N+ Y0 x8 P9 T* s+ m. z600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar5.39.217.76# V1 b, c k b2 P' p
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1 lemon, juice only
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2tbsp kirsch1 r; f0 `. B& j0 V7 w8 ^
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X/ V/ s" k# c* A4 D% Z2 Gtvb now,tvbnow,bttvb2tbsp cornflour
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' n$ v- K2 R. F& n公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb. b& Y7 }: D m
For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb1 ^9 N7 T, t; [$ e
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; w) a) q( x4 r9 _" Xtvb now,tvbnow,bttvb1tbsp nibbed almonds
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* j) o0 s' y1 x/ D5.39.217.761tbsp demerara sugar! g3 B, r- t; p6 o; E
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& C: ~: I7 ]+ m' L! p* I" @1tbsp rolled oats公仔箱論壇6 Y- B& k* l6 K4 E0 }
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|! d! ?+ E% b4 }" O" X M& n- pTVBNOW 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 desiccated coconut
2 X7 l Z; D' dPreparation method5.39.217.769 M1 z7 s l/ R
- 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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