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.
3 b8 H9 L/ l8 PIngredients
# }1 u8 k# o9 T1 a6 e5.39.217.76For the soufflé
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! I0 P+ q8 b3 _* B; z4 q8 m5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirschTVBNOW 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。- Q) }1 M# F: l0 {' h4 P
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2tbsp cornflour公仔箱論壇* K$ O m: g0 N& j$ N
·TVBNOW 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。7 `- e3 z( g+ z1 L, w
10free-range egg whitesTVBNOW 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。; M: i5 C5 ^! y
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225g/8ozclotted cream
$ R8 h2 v' C S0 N& v5.39.217.76For the crumble topping
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1tbsp chopped pistachios
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- S4 U8 w8 X3 k: m- d- p2 S' x公仔箱論壇1tbsp nibbed almonds
. \3 T8 ?3 W4 e1 c公仔箱論壇·5.39.217.76 S0 f$ z5 j1 f Q2 d) \6 l K3 o
1tbsp demerara sugar
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2 f1 b0 W. h& P' G i8 K% Z" g7 B公仔箱論壇1tbsp rolled oats
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, U, j/ V. I# G1 c, t3 z* E9 N0 D7 nTVBNOW 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。Preparation method/ }8 e# C4 x N8 n
- 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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