Strawberry soufflé with crumble topping and clottedcream6 P' O9 `/ v- D. N: W
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 b# J( Y; k3 S+ g% P1 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。Ingredients
\0 U+ R* @3 L* e公仔箱論壇For the soufflé
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$ A* k2 B4 h. y; b3 W公仔箱論壇600g/1lb5oz strawberries, hulled
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" q5 b( g' S' ]/ M& Z4tbspdemerara sugar
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: Z- y& x6 e) s |" \- G) n0 y1 lemon, juice only
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2tbsp kirsch公仔箱論壇% u- s. N$ B& L) S3 R2 J
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2tbsp cornflour公仔箱論壇- o0 e o7 W) c3 ?
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10free-range egg whites
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; v6 H9 f$ z d7 U/ I85g/3ozcaster sugar
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$ T+ Z0 g- [( i7 Y. Q* ?0 }$ ]7 n5.39.217.76225g/8ozclotted cream
! P8 {1 ?6 v1 O1 S6 B9 A1 X4 z, Ptvb now,tvbnow,bttvbFor the crumble toppingtvb now,tvbnow,bttvb- z# U2 D) o' ^9 t% F+ Q3 q" N
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1tbsp demerara sugar
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# G( K; }0 X' _9 V1tbsp rolled oats
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( Y3 t Y8 p4 L/ bTVBNOW 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。1tbsp desiccated coconut; e7 {9 f% t1 q5 P
Preparation method
8 h- @2 r1 P2 ~0 k - 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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