Strawberry soufflé with crumble topping and clottedcream$ h, ~' x; ]' m3 x
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) U$ \( U( B( E$ J# k- E+ EMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.9 C8 U# ^! J! _5 ~ x
Ingredients
7 {3 f( [1 Q# L$ ]; d3 NFor the soufflé
5 ~% |, L( I& n# v公仔箱論壇·
0 [, s! P$ D" C+ D! p公仔箱論壇600g/1lb5oz strawberries, hulled) x' y; _7 o4 U
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7 K! R% [/ m- R9 E4tbspdemerara sugar公仔箱論壇! v' e1 }4 p% q$ l6 k! N! B6 }) I$ T1 U
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1 lemon, juice only
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2tbsp kirsch6 q+ O8 ]% M9 D5 W/ X5 _$ R$ i- t0 ]
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb5 p* n, G: Y7 m$ E
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225g/8ozclotted cream5.39.217.76/ k) ] I2 P" K1 u7 |
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almondsTVBNOW 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。: I& R; k# K! F( G6 X2 n# @
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1tbsp demerara sugar
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/ p) S, `. U0 [% E0 Q1tbsp rolled oats
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1tbsp desiccated coconut
J8 k R' D+ Z5.39.217.76Preparation method
( n0 m9 L. E/ w8 F0 M - 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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