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.
( y+ q' |# ], n% }% x& JIngredients
0 z$ V6 X+ b/ g2 z0 CFor the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb+ {& K k! W6 V& D5 I
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Q' K z! @. V1 g4 l; f& f4tbspdemerara sugar5.39.217.761 k$ w) W, m" p1 \' K3 W
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1 lemon, juice only
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( _5 k1 t- |+ [9 F: o& P+ |2tbsp kirsch7 w9 e; ~! F$ Z7 N! R3 t
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' X) \% L$ a# R/ b7 J7 B+ \tvb now,tvbnow,bttvb2tbsp cornflour公仔箱論壇5 u$ P$ z9 l3 O7 a
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10free-range egg whitestvb now,tvbnow,bttvb- r5 ~6 `$ [4 \" I. _+ q3 y J0 M
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85g/3ozcaster sugar( d9 f0 M L* u( k! C9 z9 [ k
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9 c: c3 a$ o- J$ X9 Y5.39.217.76225g/8ozclotted cream
# J4 _7 ?. d9 T0 ^8 V4 _2 y2 ]% z$ 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。For the crumble toppingtvb now,tvbnow,bttvb R7 A ]2 f" o0 t+ m% \' q$ G
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7 X( C1 b" g+ G; a5.39.217.761tbsp chopped pistachios
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1tbsp nibbed almonds5.39.217.76, J( z6 d2 Y1 @) P9 c/ A
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) w/ k. A# A2 t! Y r5.39.217.761tbsp demerara sugar
" n6 H, ]3 [3 A% i! D% I A公仔箱論壇·' `* b E, g* s0 ]
1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb4 \: n( G: H4 |/ o5 H d8 P
Preparation method
- _8 m, n% ~( D& g6 b1 U4 q' w5.39.217.76 - 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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