Strawberry soufflé with crumble topping and clottedcream
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- |9 E. T. B# iMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.763 ^5 d* b! V0 u
Ingredients5.39.217.76+ D4 {; @$ f5 `# q: M% L1 k4 }) Q
For the soufflé& L `# h- s! Y& {+ _: J
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% ?( k( a8 k3 Y, |. J600g/1lb5oz strawberries, hulled5.39.217.76 f u4 I# ]& n' @
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4tbspdemerara sugar
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1 lemon, juice onlytvb now,tvbnow,bttvb5 v. K6 a7 G! { F! S) x
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2tbsp kirsch
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2tbsp cornflour+ @3 T* o8 N, |! ?
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9 ^7 s. }( W% Q* M8 r5 G9 x10free-range egg whitestvb now,tvbnow,bttvb& T+ b T; V3 i$ t3 L! `* K
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85g/3ozcaster sugartvb now,tvbnow,bttvb7 q2 S; ~0 p$ T
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; J. `: \0 p z; _/ r N; }225g/8ozclotted cream
4 [: t7 ^/ P) mtvb now,tvbnow,bttvbFor the crumble topping公仔箱論壇2 a6 m1 O$ `: F$ x3 Q0 s
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1tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb1 i) k+ D: ]" g! b
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut. q2 e& D7 T# o* c: |
Preparation method
/ N1 l+ N3 ?* K, Y' |tvb now,tvbnow,bttvb - 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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5.39.217.76* f1 e( L( |7 ~" k
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發表於 2014-4-9 01:01 AM
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