Strawberry soufflé with crumble topping and clottedcream5.39.217.76; _/ P: _) E4 V7 P" S& E1 a! V; Y
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflétvb now,tvbnow,bttvb/ ~" l) Q0 k8 I9 B( f5 o* p. j
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600g/1lb5oz strawberries, hulled& `: J: i8 d5 Y
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0 ^* Q8 J( b+ P' |: j! z* Ctvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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' ?, v) w# i6 n. [2 ?tvb now,tvbnow,bttvb10free-range egg whitesTVBNOW 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。, i2 } }: b8 F% g5 Q5 B% Q
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225g/8ozclotted cream
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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* n4 f% |3 c2 }& F M; T }( ^1tbsp demerara sugar
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1tbsp desiccated coconut* \' {9 x# ?; _3 E
Preparation method
* ]- G: M; T) H: g2 J5.39.217.76 - 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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