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.- g t' e7 ^5 }$ R" [
Ingredientstvb now,tvbnow,bttvb. L% u3 Z0 z, S% b! u. L7 F
For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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, h$ n$ G1 H% ?$ W% b6 w5.39.217.762tbsp kirsch
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* F+ b P! f/ P3 e& M1 N3 j公仔箱論壇2tbsp cornflour5.39.217.763 S O/ h2 r% g: z, q: F
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& s; b; X2 T9 K% C! [+ e10free-range egg whites
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For the crumble topping( u/ U9 i# h5 M; i
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# ]3 a# m$ g( W0 L# r& y( F) z' [公仔箱論壇1tbsp chopped pistachios公仔箱論壇) K9 {+ @6 V, u* h, `
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1tbsp nibbed almonds公仔箱論壇& M/ k3 R, s1 Z/ W
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1tbsp demerara sugar
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5 `# Z& K. w% K4 V公仔箱論壇1tbsp rolled oats
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" O/ W' @* r7 A1 f1tbsp desiccated coconut
@4 p8 J5 L4 _% s' U) Wtvb now,tvbnow,bttvbPreparation method5.39.217.76* F) h, X% ^; Q; Q
- 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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