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 G W. g0 l6 u) @0 L+ ZIngredients
* x7 i6 M+ j+ i/ H8 M6 \; a/ rFor the soufflé
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+ `* d; s2 n5 u: F5.39.217.76600g/1lb5oz strawberries, hulled6 P0 b* g1 h/ m2 ^
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4tbspdemerara sugar
+ X- g- x3 f! ATVBNOW 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。·tvb now,tvbnow,bttvb: b; [9 b% Y$ R3 b! }
1 lemon, juice only
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2tbsp kirsch5.39.217.76% l! n# p& k9 Q6 u4 q* E
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( k& R& L. n! a! C6 h5.39.217.762tbsp cornflour
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10free-range egg whites/ `8 X3 V% F6 u; _2 y/ S
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85g/3ozcaster sugartvb now,tvbnow,bttvb6 g, |" q' c8 d! @9 q. G
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225g/8ozclotted cream
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% f: Z. H5 O% H/ l- }9 i2 j6 ^3 Y7 ]5.39.217.761tbsp nibbed almonds5.39.217.762 ^, e4 K) D0 ]4 I
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0 M0 Z5 @+ s3 S5.39.217.761tbsp demerara sugar
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1tbsp desiccated coconut! \1 t% }+ c: @, w# {0 n
Preparation methodTVBNOW 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。# Y- f2 B S, D: T, a6 i
- 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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