Strawberry soufflé with crumble topping and clottedcream
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4 }, {/ `. F! C5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
3 [9 P9 b5 h8 ]! |! y7 w* QIngredients
1 ?5 F% n+ e3 z0 [. U: {6 e+ t+ wFor the soufflé5.39.217.767 Q# L8 w; w% Q- T. ~$ ?
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; t9 j5 R6 Q. etvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled0 |1 {/ L" S! g( n( W9 S& c B$ c% e7 q, W
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4tbspdemerara sugar$ U- D6 h' U1 y; S& s3 a! r
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1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb! x# _& x% I/ f' ^' p
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+ W% i9 {/ a, J0 m( J1 q- f3 h2tbsp cornflour
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, T" R$ Q# r/ y% o! V公仔箱論壇10free-range egg whites5.39.217.76/ i$ I5 E% H3 H! Y' V
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" M$ x$ b; e5 w( g8 f$ p85g/3ozcaster sugartvb now,tvbnow,bttvb- Y3 W4 z' m3 P \3 F
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225g/8ozclotted cream
2 @5 f' _4 r2 |; O( @tvb now,tvbnow,bttvbFor the crumble topping
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( n; R+ Y) ~! F6 c& I1tbsp nibbed almonds
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( `# d7 y- ~3 [/ D1tbsp demerara sugar/ I; p4 A4 E9 n/ t% @; _. w' ?: E
·tvb now,tvbnow,bttvb5 v4 h7 D( v) B, o$ j/ z
1tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb4 H5 Z! {- S7 c& p3 d
Preparation method
% |, u l t2 x2 K9 n+ E0 {! B% 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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