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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Z1 P& o* O- n' e9 ~公仔箱論壇For the soufflé+ z$ H# t8 @! x; A* d# R8 s
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; {! X5 T. R5 q4 c7 y600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflourtvb now,tvbnow,bttvb' v, B7 v1 C; c) {+ I6 X/ t, M
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10free-range egg whites
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85g/3ozcaster sugar
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: i3 z" {3 C. C. u( ptvb now,tvbnow,bttvb225g/8ozclotted cream
6 c7 X+ h+ `7 V' W+ |2 q$ ?9 g* X公仔箱論壇For the crumble topping5.39.217.76* ]( B1 N3 W B7 k( h& J
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5 G$ {# N: A7 e1tbsp chopped pistachios
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6 s1 |) J, G, O6 L1 P1 x/ j5 \5.39.217.761tbsp nibbed almonds, r5 L1 r$ y4 q! e
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0 s0 C; i$ R% A0 L1tbsp demerara sugar5.39.217.76 G6 u2 f! j. ]) e
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1tbsp rolled oats公仔箱論壇/ L7 l& N0 {1 I) ]. }: O
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1tbsp desiccated coconut5.39.217.76$ L( |. ^6 _$ ]6 e* @
Preparation method
' d8 k7 Y" y) u- r) y0 e8 s - 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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