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.
! b7 q# ^- N9 N$ u6 f公仔箱論壇Ingredients公仔箱論壇. F/ X. r5 g2 P' V9 E; V0 l
For the soufflétvb now,tvbnow,bttvb) E% m( k" `& v0 g0 g2 R
·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。, e+ W9 o' O2 e( m0 [0 }
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch5.39.217.762 ^: C) o1 v' p4 n* D
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5 e: I* |# |2 P3 I; J2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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4 E4 j+ C' s/ I) I& m7 l/ m225g/8ozclotted cream
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I6 e2 {' M7 l+ R" B6 M1tbsp chopped pistachiosTVBNOW 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。 n! s7 p( L& G7 R8 w3 M8 h
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6 @3 }6 Y- g. J- l/ Z1 R2 e' a2 G1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconutTVBNOW 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。3 e. \0 [" f& c* V, w/ ~3 B, o& L4 ^: Y& q
Preparation method
, p3 {5 M% p" N" H( `4 M* g, e( f - 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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