Strawberry soufflé with crumble topping and clottedcream
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7 m! R+ p$ j2 M+ \/ t2 P7 p5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé. d3 k z C! _. C
Ingredients
9 ]4 ] R' ?5 z9 k5.39.217.76For the soufflé
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}5 o; q9 ~9 |5.39.217.76600g/1lb5oz strawberries, hulled5.39.217.76/ l3 {* f* k) w5 L
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4tbspdemerara sugar公仔箱論壇 v _6 \& s) h9 z
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1 lemon, juice only公仔箱論壇* T4 [" ?- ~, L
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2tbsp kirsch
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2tbsp cornflour: ?# \+ s; Y' E, `% `! }" ^. k; q
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3 D/ y# z- R+ z7 T公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream) t: j v6 l- Z: Z7 a8 n; F: r; g
For the crumble topping
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0 w/ b$ ^+ \0 F; k7 w8 Y1tbsp nibbed almondstvb now,tvbnow,bttvb/ W. M: v; K) B( M
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1tbsp demerara sugar
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1tbsp rolled oats5.39.217.76- w0 k4 X7 L/ O/ g6 T7 q- A
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Preparation methodtvb now,tvbnow,bttvb1 e8 m) d- C6 B [
- 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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