Strawberry soufflé with crumble topping and clottedcream
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5.39.217.760 B, h' P: c& p! P! |
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.! _# ?; f! y' ` M) P
Ingredients
8 n9 Z( L' Z$ N7 \: S" \2 E5.39.217.76For the soufflétvb now,tvbnow,bttvb, e* d+ V3 E( W: H# x! R$ i/ A
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600g/1lb5oz strawberries, hulled
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5 f; D: p1 b) z9 u6 k公仔箱論壇4tbspdemerara sugar
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" ^, B" k) V0 ^" k! z4 Q3 ttvb now,tvbnow,bttvb1 lemon, juice only
; F# d1 j- L+ I F5 Htvb now,tvbnow,bttvb·公仔箱論壇1 \3 c2 X- _; ]" _" g8 p/ j2 z6 Z( W
2tbsp kirsch
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6 q* ^* {- \$ `* Z( b- ^/ S8 V2tbsp cornflourtvb now,tvbnow,bttvb( c- Q& N: y1 e7 o2 i' ]
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10free-range egg whites
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85g/3ozcaster sugar& c! U; m; |6 ^, ^5 c% M+ Z. `& b
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9 g8 d0 Q; w: L# h225g/8ozclotted cream5.39.217.76: V6 P! x: V9 k1 p) l& p8 k
For the crumble topping
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# f0 F( [9 S T4 `/ @% l f1 s5.39.217.761tbsp chopped pistachios公仔箱論壇7 z( h, r( J9 E0 x/ _/ g/ Q
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1tbsp demerara sugar
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3 V# z7 i5 j0 s1tbsp rolled oats
% ?: E$ N. N% u) A* A! y! D8 q# N公仔箱論壇·
2 O* I1 ^0 {& M4 n# a1tbsp desiccated coconut" W; _7 l7 [6 n# w C5 I
Preparation method5.39.217.763 I+ a+ Z+ q' ~0 m5 F
- 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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