Strawberry soufflé with crumble topping and clottedcream
' e& K x" R" L7 M
, m! k: f' H6 c2 j$ F3 b1 U4 Z- htvb now,tvbnow,bttvb
2 I6 I) l" z. d, b
8 V0 k: k: R7 e; k5 V5.39.217.76$ K5 F# I- ~6 x0 s

, d! u% N v* K( a% ~/ B3 j- K公仔箱論壇
0 T% V4 |7 u" c# W" Z W5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
9 N- W, M9 ~2 e& ]% ztvb now,tvbnow,bttvbIngredients
4 H3 S8 c$ d+ _8 E1 Y1 ~For the soufflé
5 Z! ^# h! p& l% W1 c公仔箱論壇·9 L# G8 w5 @* K$ _( B% D7 Y
600g/1lb5oz strawberries, hulled公仔箱論壇, d- b. Y! f, ]
·
. i& h8 x' g6 m1 v& ~' e: \" A4tbspdemerara sugar
9 c E0 G8 v; S' ~$ A$ v% q& e·tvb now,tvbnow,bttvb( F% Q6 y! I2 z4 J% D; ?/ s
1 lemon, juice only; z. j# A$ l" S6 ~' _
·
( }, T* z: ^0 x- B2tbsp kirsch
, [' ~2 ]& f$ v7 q公仔箱論壇·
) |/ D) K% [9 [3 `+ ^( U, w2tbsp cornflour公仔箱論壇& f7 {; ^# `7 o; B+ B
·
( u# S) S. z% r- F# m+ U5.39.217.7610free-range egg whites5.39.217.76% a6 L2 T/ h- J# }& v) f4 g- X5 f
·
9 A& [5 q0 g& H7 L公仔箱論壇85g/3ozcaster sugar
) p% w$ p9 w- z. o1 b8 C+ wTVBNOW 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。·
5 V( E) d5 e, M1 w公仔箱論壇225g/8ozclotted cream
( C! f0 \ h1 W3 y0 S; mFor the crumble topping
% | ^# }% m1 ^& p8 r, d& e. X/ a, y·& {- ^% R% J& w" b! d. j
1tbsp chopped pistachios5.39.217.76( Z$ r; @; S: f; R8 a) `
·公仔箱論壇3 f9 g3 e- B& F: k
1tbsp nibbed almonds
4 y& w" { @ X2 I·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。# Q" a: L3 C0 h3 C: l# |
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。# `+ q9 H- [. a. w8 o/ Q# V6 N
·3 s m+ x; {: h2 C) E
1tbsp rolled oats5.39.217.76, g0 q' R* g4 F8 j
·公仔箱論壇0 a/ L& m0 n8 K! c# F* Z
1tbsp desiccated coconut
+ E3 ~% t: e& h: `, y3 M5 \tvb now,tvbnow,bttvbPreparation method
( h) ] n4 A0 A! \6 L7 {5.39.217.76 - 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.
5.39.217.76% u1 ]/ c/ q; _+ F1 U
% t- |; N8 e$ ^: s9 M
5.39.217.76' [$ t; E5 ^! ]* P
7 W6 |8 n% [+ X5.39.217.76 |