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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3 T/ j- I3 x( V! S+ U& R& ?/ m( jFor the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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。' t* s) f. Z/ S* q i
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。; k& f0 M$ e: E- s' ~
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2tbsp kirsch5 d- w3 Q! g; c8 v* j4 ~" Z7 k
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+ M" R7 |; k5 [# y7 E2tbsp cornflour1 D, \5 l9 [6 j/ q
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10free-range egg whitestvb now,tvbnow,bttvb6 {4 B5 x( ^0 z/ K+ x9 H/ @* t0 d
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85g/3ozcaster sugar5.39.217.76! {2 h' ?& f2 M) Z q. E- }0 X
·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。- b r/ f& C* F0 L) a0 ]
225g/8ozclotted cream
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1tbsp chopped pistachios公仔箱論壇/ E) n5 _* n0 |/ m
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1tbsp nibbed almonds9 q% n! C7 g+ U3 N
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1tbsp demerara sugar
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1tbsp rolled oats5.39.217.76' @ |. l8 \- O, \2 v5 {
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7 X, C1 C; ?9 H* y5.39.217.76Preparation method5.39.217.760 V( l% p0 Q, |8 K( g
- 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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