Strawberry soufflé with crumble topping and clottedcream0 `$ o2 [0 A; k
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9 u. g% Q" P5 L( ]5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
: C* I6 F0 q: r0 s. j9 ^Ingredients- @' d0 T" S0 H
For the soufflé
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600g/1lb5oz strawberries, hulled
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5 G5 z2 }7 S. r9 J5.39.217.764tbspdemerara sugar9 v5 [$ T7 Q2 k, V3 {: C. }7 [
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8 e6 ~. P, m5 m+ D6 y$ @& ?TVBNOW 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。1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour公仔箱論壇5 W) e$ Y$ @# u
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10free-range egg whites; f) U9 I+ Z, w! f) A, o; o: ~+ V
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; R5 f7 y. n5 l' U5.39.217.7685g/3ozcaster sugar
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$ M: R; z2 {8 U; M2 V6 t8 Y; K4 t225g/8ozclotted cream
3 m. y% ~5 ?: Z {tvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios公仔箱論壇. n3 w6 p" | h* y3 o+ X0 r! q
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0 m4 G; O8 x L( {1 g9 STVBNOW 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 almonds5.39.217.76 ~, U, F4 E, B. A% J
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1tbsp demerara sugar
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4 o- ~6 Q! z9 Z8 E( O% I7 B' `公仔箱論壇1tbsp rolled oats
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1tbsp desiccated coconut
2 r& e- S( R; Y' {5 j% KPreparation method公仔箱論壇$ z) f3 d$ ^3 v+ a4 X w- h
- 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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