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.
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2 Y2 V7 l4 j# ^* ZFor the soufflé5 r/ c N2 K5 T/ X# W- Z9 Q! r3 u
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: q% F/ I/ a0 C, D: k600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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; O' {; r5 w, R0 j8 S2tbsp kirsch公仔箱論壇; b0 s3 |2 m; u5 ~: G
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2tbsp cornflour
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10free-range egg whites
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; a) y# C+ p: T; O7 BTVBNOW 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。85g/3ozcaster sugar
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225g/8ozclotted creamTVBNOW 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 T+ o- p0 F1 E+ q5 ?
For the crumble topping
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$ F& n$ M3 Q- ~8 V公仔箱論壇1tbsp nibbed almonds
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1tbsp demerara sugar5.39.217.76" ` o: N: z$ y3 v9 L) w; g
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1tbsp rolled oats
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! H, o& c4 X) Y. G4 Jtvb now,tvbnow,bttvb1tbsp desiccated coconutTVBNOW 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 R. y9 G$ T
Preparation method公仔箱論壇9 @* w* g; P& e8 Y0 d
- 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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