Strawberry soufflé with crumble topping and clottedcream
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé公仔箱論壇2 _6 }" g4 B. _
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m9 A* D; h8 ]# k; L: [9 K600g/1lb5oz strawberries, hulled
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4tbspdemerara 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。" e) H7 c5 X% }' ?$ a! J
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9 B4 `% I& j2 L" I: W' n& f1 lemon, juice only- ~# E/ V! y2 f
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/ l+ N1 U8 m- H8 Z5.39.217.762tbsp kirsch+ C I! n2 F! w4 n" V+ r
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" K, ~5 [8 N2 U5 B5.39.217.762tbsp cornflour
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7 H& N8 Y7 `( ]4 u2 A; g- H s3 x, i' C5.39.217.7610free-range egg whites# b# z3 b1 N `. d! @, a5 U
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85g/3ozcaster sugar
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/ ]$ z* z8 N8 `- j+ I225g/8ozclotted cream5.39.217.76) N( F) v: `, c! W9 ]6 O
For the crumble topping
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1tbsp chopped pistachios) t& m; A, d: k8 q& F
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb) f4 \5 f. x& `
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1tbsp rolled oats
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1tbsp desiccated coconut
# \4 I/ L$ I6 V5 B. \; A8 k# P5.39.217.76Preparation method5.39.217.76$ J/ c/ W- d- g5 X- p0 @) M/ H" T
- 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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