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.tvb now,tvbnow,bttvb/ d+ \. G: }; V: a
Ingredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar' P3 M1 V- \7 k6 o( h O- V; L
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1 lemon, juice only公仔箱論壇* b5 n# f! c& G0 n
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* _: |( @3 ^. L" T公仔箱論壇2tbsp kirschtvb now,tvbnow,bttvb) K! u$ X _6 H Q! Z
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2tbsp cornflour
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1 n. q3 B1 o4 l) S, Y% Y" ?公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar# V, d! {" N' o
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225g/8ozclotted cream公仔箱論壇2 |9 A4 K! V: u1 b) W; t$ |( j
For the crumble topping
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) S! }" x5 w' S2 |1tbsp chopped pistachios9 I9 s0 w9 a6 l: T9 t/ P
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1tbsp nibbed almonds
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6 ^7 d! b* {* X8 o$ }2 m7 ytvb now,tvbnow,bttvb1tbsp demerara sugar
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* }$ Z# F: M; {/ W0 U1 \2 X+ j1tbsp rolled oats
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: O; |) x; ~2 o, ?9 @9 E# h' R$ I公仔箱論壇1tbsp desiccated coconut
6 ` E) j! b$ y3 dPreparation methodTVBNOW 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。+ W) {5 w( T6 S+ c! a$ L! G
- 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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