Strawberry soufflé with crumble topping and clottedcream
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( g% _0 e' {0 o1 ]Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.76+ e* ?! v" A/ D, X( m& ^
Ingredientstvb now,tvbnow,bttvb' L$ O- u! Q: v: O1 Q! z
For the soufflé
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/ x0 W2 S% E$ A2 J5 [8 d! ~% A5.39.217.76600g/1lb5oz strawberries, hulled
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' u) q3 |# C/ C7 k) H1 N4tbspdemerara sugar公仔箱論壇8 M/ O( `! k m; `) M7 z1 v: |
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! @" m* O0 s( @7 L, G3 Q+ s1 [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。1 lemon, juice only公仔箱論壇& A& U$ M3 O7 ^# P) v. K9 S
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2tbsp kirsch
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2tbsp cornflour
. g0 W8 Z$ K. X! l; X# J, Q Y公仔箱論壇·
0 w, w$ w- B% R8 t& |5 ?10free-range egg whitestvb now,tvbnow,bttvb* k6 i! E. ^: l9 x% p' w" b
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* |# h1 o' A, _4 N1 ~7 o+ }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。85g/3ozcaster sugar. x' k# Q3 f3 a6 ]0 ~% G& J# V
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225g/8ozclotted cream
6 O* {' O: H9 etvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds9 H ]: E3 _6 E& h+ A" w: f7 q& `; {* S
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% y. [" ` \ U. Y0 A公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
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- 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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