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.
" c1 X! `$ }: t. w( f cIngredients
. y) n0 E* d! v! I# c" l公仔箱論壇For the soufflé5.39.217.764 W! J7 {0 E, s' N
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4tbspdemerara sugar9 w7 B! e+ A$ C D" K; T
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1 lemon, juice only
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, V& C, v4 ^+ \2 e2 g2tbsp kirsch
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! H2 }( \2 W3 ^( }2 {5.39.217.762tbsp cornflourTVBNOW 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。2 u( O+ S3 s$ }% V2 w& Y V
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: x2 E/ P+ m# r& |' ^, xtvb now,tvbnow,bttvb10free-range egg whites$ T; I1 g3 X9 A/ b1 p. D
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' K3 u0 H9 l! W7 |7 {85g/3ozcaster sugar5 g* X% V6 y0 P7 E/ r5 l# f L7 ^/ I
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225g/8ozclotted cream5.39.217.76* e% ^* I! B% {+ Z
For the crumble topping
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P$ N7 C8 \" }. N1 |) g% v1 n% b5.39.217.761tbsp chopped pistachios! @: g8 W& L1 z3 F: e
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) L8 |0 D: p9 b: I3 yTVBNOW 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 nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats
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( E9 F* V' W4 h) t$ x1tbsp desiccated coconuttvb now,tvbnow,bttvb5 z) ^6 G+ {9 [* V! }" y
Preparation method+ h% ?+ B. A5 [
- 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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