Strawberry soufflé with crumble topping and clottedcream
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" a# K$ U$ u5 Wtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
# e2 P: A/ o/ N ?) R& |Ingredients7 {: {2 M- X d; y! b/ J6 j4 w6 p8 e
For the soufflé
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600g/1lb5oz strawberries, hulled5.39.217.76, X. W1 j; E7 ~* P
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3 h7 g3 \( P; }3 S- N4tbspdemerara sugar公仔箱論壇+ a9 C# v0 W9 p1 Y/ R* j
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1 lemon, juice only公仔箱論壇$ {# R6 m J, K1 H( A& [
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2tbsp kirsch2 O$ S% u/ {( {9 W' V
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2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb# `% @. c/ ]7 V: M
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85g/3ozcaster sugarTVBNOW 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。4 \# b8 U0 M+ V, L6 Z
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7 [2 N( g/ @8 y! ~8 }, f: b6 f225g/8ozclotted cream
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1tbsp chopped pistachiosTVBNOW 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。( Q2 J Q8 G% S1 V3 J- _$ E
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1tbsp nibbed almonds
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1tbsp demerara sugar0 D8 l+ |: U' M
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1tbsp rolled oats5.39.217.766 `+ J( c& B# k$ X) b* D8 V' C8 {
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Preparation method公仔箱論壇6 @# ^- D) z, }3 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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