Strawberry soufflé with crumble topping and clottedcream
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& C$ I: T. q8 n: C2 r7 y* r6 S5.39.217.76/ O0 n U2 X2 B
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ [1 r5 j$ [0 H公仔箱論壇Ingredients
' S' v y. p* ~0 ^2 gtvb now,tvbnow,bttvbFor the soufflé
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2 s! Z) J& { ?$ e; e600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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8 y0 ~: [0 U6 y0 v \, K* |tvb now,tvbnow,bttvb1 lemon, juice only
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2 U+ Z. ~$ z9 f2tbsp kirsch5.39.217.76- w8 M: t5 M- a# `6 m. g# y( D
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) M7 v. h$ s. o1 X5 A: t3 c7 K公仔箱論壇2tbsp cornflour
( W7 y0 U, n2 r( B( O0 atvb now,tvbnow,bttvb·
3 Z, j5 \4 ?0 }3 ~7 G8 \7 Stvb now,tvbnow,bttvb10free-range egg whites
, s) t1 m4 ?6 B, D0 Y2 T·tvb now,tvbnow,bttvb: U+ T# @0 D$ ?( }7 r0 \
85g/3ozcaster sugar
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# a2 p8 {, O9 K" b4 w% E9 f, E5.39.217.76225g/8ozclotted cream
" C& X5 J! U. d3 r7 IFor the crumble topping
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$ D: X# D. k3 ~3 q* I c. k1tbsp chopped pistachios& P6 U& ^6 _, I- M( l, W: L5 I+ d
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1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oatstvb now,tvbnow,bttvb5 ^5 ~, X5 `/ z1 U. M' O5 ?+ k& X- V5 @
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" k% J2 q: Y, z# @公仔箱論壇1tbsp desiccated coconut% ]: Z$ g) }' p8 J6 z' \
Preparation method
% |- w! t* c* M4 d- \7 b Otvb now,tvbnow,bttvb - 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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