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.5.39.217.76) |0 V3 |: t& u6 q# k' k+ x/ e9 K
Ingredients% u1 V/ _6 G' L* u
For the soufflé
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600g/1lb5oz strawberries, hulled
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# s; ^5 R! q; Ptvb now,tvbnow,bttvb4tbspdemerara sugar5.39.217.76% E2 k2 _+ R" m. s8 T' |2 Z
·公仔箱論壇' _3 S( R& R/ h( u7 e) k( y; d
1 lemon, juice only公仔箱論壇7 y P! Q) K/ k' H
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8 r3 R" g5 C" D0 ~2 Y5 w: `% ]6 g0 V2tbsp kirsch
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10free-range egg whitestvb now,tvbnow,bttvb" T: w+ m! D' x3 w0 b
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& n$ a' v v( M, x3 b7 x8 I" @0 ktvb now,tvbnow,bttvb85g/3ozcaster sugar公仔箱論壇: \+ l) W2 o( v: c( |- ^
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+ q- _) D! r5 B3 n G: e225g/8ozclotted cream( H9 h; p( Z1 [6 y k! L
For the crumble topping
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3 [( O2 v% e: X7 [! f. x7 @公仔箱論壇1tbsp chopped pistachios公仔箱論壇* Q3 ?! s& e6 i1 e H* U% ^( n
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1tbsp nibbed almonds
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7 j7 L8 r- ?! _. c+ B7 M- @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。1tbsp demerara sugarTVBNOW 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。0 Z' G+ O: ?4 g* p8 ]* y# D
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1tbsp rolled oats
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1tbsp desiccated coconut
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- 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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