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.5.39.217.768 m* c8 f a( o( A3 N K F
Ingredients
$ J7 U( P3 P$ K0 Y公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled
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. f: J' A0 S1 ?4tbspdemerara sugartvb now,tvbnow,bttvb1 d9 X- j' b M# j+ {# j4 B( h" D! B
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8 u: v( L0 N! @5 Gtvb now,tvbnow,bttvb1 lemon, juice only公仔箱論壇8 s- Q5 ~( M5 \" i- J7 P: |
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& _' [: j; ^5 ~/ z; m2tbsp kirsch公仔箱論壇! Q+ M$ J( p6 X
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2tbsp cornflour公仔箱論壇1 I# f- r1 [& d! Q. I4 |9 \
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2 x" ]$ h; ^) d3 m9 E# \& L w8 T1 y: p3 U0 L85g/3ozcaster sugar
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225g/8ozclotted cream
0 B$ V8 S$ H( R( h8 r5.39.217.76For the crumble topping公仔箱論壇3 c- |, V* t8 g2 S+ g% \/ o" B
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1tbsp chopped pistachios公仔箱論壇- F0 d5 R4 ]# T" @4 O K
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0 p r1 [7 C! o% ~9 {# ?( W. b1tbsp nibbed almondstvb now,tvbnow,bttvb4 t8 [) I& R V. p. C
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4 T$ I# e U; y, C1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇$ X* g, r& x* t# s
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1tbsp desiccated coconut公仔箱論壇5 r: \* w, t P- [3 K, y
Preparation method5.39.217.76# @/ c5 j- p+ \) y" 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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