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.
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8 j6 p/ n6 Y$ _7 @% O' Y. {5 O( ]For the soufflé
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' |: W' e& e+ N# A公仔箱論壇600g/1lb5oz strawberries, hulled
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4 F) s7 E6 R4 J: d! b7 [6 V公仔箱論壇4tbspdemerara sugartvb now,tvbnow,bttvb3 l, K( w+ q6 b0 f8 ]9 U
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1 lemon, juice only
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2tbsp kirsch公仔箱論壇8 i: z6 U" M. m2 @, x) E E! X# j
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2tbsp cornflour: J* x; T3 t1 F3 v+ z
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" ]/ x8 W+ p4 u10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream# V2 P6 b C( P9 l5 p2 \. a% Q) ]
For the crumble topping
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1tbsp nibbed almonds6 X: v- R' A' B* g
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1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb/ U! O6 F9 o, o( d
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, K8 D3 z' n) F, Z. j( O4 }tvb now,tvbnow,bttvb1tbsp desiccated coconut) D, A" S5 U( q
Preparation method
& F+ I5 s( z: u+ q5.39.217.76 - 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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P0 f9 e- o: F3 e. ^' S公仔箱論壇
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發表於 2014-4-9 01:01 AM
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