Strawberry soufflé with crumble topping and clottedcream! [! {# w5 e8 L- l/ H" m% c e
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 ]+ i2 a. k- c5 g7 ptvb now,tvbnow,bttvbIngredients
7 |0 g/ k3 R) Z% a' _/ v公仔箱論壇For the soufflé" R" q6 U. w* d
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600g/1lb5oz strawberries, hulled
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8 l, J" n: _' h3 @tvb now,tvbnow,bttvb4tbspdemerara sugar
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: v- @7 U: k0 e0 Otvb now,tvbnow,bttvb1 lemon, juice only) J, d2 M5 f4 X }) P) H
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2tbsp kirsch
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2tbsp cornflour- r8 d& w3 m& U7 U& P
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85g/3ozcaster sugar公仔箱論壇3 g$ J7 P* ^ T9 C
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225g/8ozclotted cream
! O+ w9 |/ @/ X5.39.217.76For the crumble topping
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1tbsp chopped pistachios
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9 Y! Z4 |4 U9 T9 W公仔箱論壇1tbsp nibbed almondstvb now,tvbnow,bttvb6 u6 V; l9 Y8 A; P" e; F8 Z" i
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1tbsp demerara sugar
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4 F9 n* ^5 H' l/ M" t公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut1 I( w% R5 h9 u2 q! ]' r5 ~/ n& \
Preparation method
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- 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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