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.5.39.217.76. c% j1 u ]4 U2 C- v1 J
Ingredients5.39.217.767 g. I4 v' }8 m! `% ]. Z1 W
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara 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。* G" V( i; H7 ?$ p3 K. m: O
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$ |3 h/ {6 d/ K1 V: ?6 x# C1 lemon, juice only
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2tbsp kirsch
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3 k" }4 y0 w0 k$ h5.39.217.762tbsp cornflour2 t6 \ i8 I1 a' d
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0 y/ x! f) O$ Ftvb now,tvbnow,bttvb10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb5 y% a1 {5 F1 `) z0 E
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8 g6 i9 H. L) E. |* B$ L) d6 p, Z; e5.39.217.76225g/8ozclotted cream
' {0 f. W( @% W9 WFor the crumble topping
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0 N$ ^* h$ T. ^& j4 q5 {1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇$ V3 R6 k* X |" h8 P3 y. H
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
J1 W5 q4 J$ d0 V" `Preparation method
8 G: [$ s1 U: q$ @" G5.39.217.76 - 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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