Strawberry soufflé with crumble topping and clottedcream
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@2 N* D/ u" ^2 y2 c" d* o, c/ j5.39.217.768 u5 g% P/ S+ }+ s1 W
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇! p t5 F7 C9 \3 ^
Ingredients
+ [' s9 C& f2 h6 OFor the soufflé
6 v4 w% \0 m0 w5.39.217.76·
5 f% [1 u y9 H! z7 B" MTVBNOW 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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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# {) s. v) `! n公仔箱論壇2tbsp cornflour
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R9 J/ C; ~% P10free-range egg whites2 ?6 s( W d3 X+ [/ O0 K+ [
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85g/3ozcaster sugar
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225g/8ozclotted cream( c0 `" j- H% g
For the crumble topping
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1tbsp chopped pistachios
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1tbsp demerara sugar# w' Z. r- C& `: L- z8 {
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6 U* c2 I9 z2 S! e# R5.39.217.761tbsp rolled oats
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1tbsp desiccated coconut5.39.217.76) o' P- w1 X% H
Preparation method5.39.217.76. R1 g, d$ @( E1 o7 I# N
- 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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