Strawberry soufflé with crumble topping and clottedcream
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! ~9 q) A$ i& E" gMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76- P' \9 \! I, ?! d# \
Ingredients3 Z y4 n5 P5 d2 U3 ~: X
For the soufflé公仔箱論壇, v; }4 e$ O% D2 B; N
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600g/1lb5oz strawberries, hulled公仔箱論壇2 b, P0 L4 A: n) G; F
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4tbspdemerara sugar
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1 lemon, juice only& C# ?( ~. |- y, H. O9 `: a
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2tbsp kirsch7 y& h3 x- B3 e: P" W
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2tbsp cornflour
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10free-range egg whitestvb now,tvbnow,bttvb2 B+ c d! f& {
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W9 L, W) }( D3 r. H) tTVBNOW 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 cream公仔箱論壇! m' y0 z3 E" l" q; w4 x% [
For the crumble topping
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2 B+ y& v; R- o5 L' t5.39.217.761tbsp chopped pistachios5.39.217.76 s9 B- A& d4 P, _4 w
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2 j: N( J$ a8 T" h) ^% t1tbsp nibbed almonds
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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。+ ^8 p/ T; [4 ?+ i' x* B* \8 g
·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。9 ~ z0 P$ \3 d W3 ^9 v1 n
1tbsp rolled oats公仔箱論壇! J9 b/ y2 L6 C l
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1tbsp 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。& Z4 T& \0 q7 r; i, b3 S I" Z
Preparation method
! _$ x# W! h h H; YTVBNOW 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。 - 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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