Strawberry soufflé with crumble topping and clottedcream
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4 A2 ^5 B* ^( |/ c+ ?3 K" n公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.4 {4 b7 p n# D- `, y1 J
Ingredients
1 r: o: R; [6 j( D, D! f9 H公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulled, U$ p' h# x$ n5 r
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4tbspdemerara sugar* J# S% V4 w+ A# B
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" @1 L9 @+ F* X" ]' R. _5 y2 g1 lemon, juice onlytvb now,tvbnow,bttvb# z3 S- `( O0 l7 P
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2tbsp kirsch1 T% b7 w: h& n
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& v; C# t+ ?' k! a0 h, L Y公仔箱論壇2tbsp cornflourTVBNOW 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。7 d$ Q1 N7 \, C8 n1 V' r
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/ d, y0 }8 S& e10free-range egg whitestvb now,tvbnow,bttvb; d; r- h2 G+ e7 s& i/ S; z
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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.76$ @1 c' Q( \& l+ g- _, i- o
For the crumble topping
4 E7 k# o1 p9 c0 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。, M% o+ `: ?1 r% C+ t
1tbsp chopped pistachiostvb now,tvbnow,bttvb( l- K1 x z$ y a& j9 D' i6 ^/ E+ K
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1tbsp nibbed almonds
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1tbsp demerara sugar) s: ?6 L9 |& w, c# N
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1tbsp rolled oats- i' X) o N# Z0 p& e
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1tbsp desiccated coconut
: h, X. N/ S5 m/ n# K; |! X5.39.217.76Preparation method
! C" Y* B2 E1 y. [; B0 V& Z5.39.217.76 - 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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