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.
8 W4 G/ E" X) C; T; m+ wIngredients1 Z5 D7 {. t. Q {
For the soufflé4 Z, e8 }0 D( ~7 q! i% q
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600g/1lb5oz strawberries, hulled
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8 M% j, G. \) P @5.39.217.764tbspdemerara sugar
3 w9 C: \: C- _+ uTVBNOW 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。·
9 ~) V9 d7 j) V) h0 Z( L5.39.217.761 lemon, juice only5.39.217.760 w& b" f/ A9 s$ B
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- A3 c6 o3 M! J' L& J. Qtvb now,tvbnow,bttvb2tbsp kirsch) G( i* d! I$ o* }) A+ t. V
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$ F7 s8 K. e* v1 d: x2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb0 Z; T: ~( ~' n3 ^
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225g/8ozclotted cream5.39.217.76- K3 m+ c, q" v" r2 j* s* y Y
For the crumble topping
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+ K5 m2 N/ C) a- z' s% r* T% S1tbsp chopped pistachios5.39.217.767 F( V x& z4 i
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1tbsp nibbed almondsTVBNOW 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。9 L& A( p6 Z( |# v$ P; J$ @- s
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1tbsp demerara sugar
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1tbsp rolled oats
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0 ~! j: B3 x& p t# X% ^1tbsp desiccated coconut$ {: a; L% x+ c! A/ V2 z# T
Preparation method
! L& c; s& ?5 P! w# { - 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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