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.
. V) u7 |& J! mtvb now,tvbnow,bttvbIngredients
2 u0 a' i2 A W8 z1 F* o% a# l, a公仔箱論壇For the soufflé
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! i- w6 F6 E- M$ P% w0 O, _tvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled公仔箱論壇. o% S0 L3 x3 [% n3 L7 Z& o6 c! C
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5 J6 j9 ^5 R: P) C4tbspdemerara 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。8 e/ ]/ y* b; Z6 x% @$ F
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1 lemon, juice only
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! J" b4 h' ~/ `2tbsp kirsch! @" h# ]9 p& w. ~+ T
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2tbsp cornflour
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10free-range egg whites
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- N9 F7 E' S. O. Q! e公仔箱論壇85g/3ozcaster sugar公仔箱論壇 b9 B/ h: T( X( @3 i! {
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# S; f; X7 Y: g7 u0 ^7 ?5.39.217.76225g/8ozclotted creamtvb now,tvbnow,bttvb% r3 R7 P4 @0 d7 Y
For the crumble toppingtvb now,tvbnow,bttvb1 [. f4 P5 F: \( A6 t" a
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, z. B7 T; d+ _% F; vtvb now,tvbnow,bttvb1tbsp 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。+ A- l( s- b7 Y
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1tbsp demerara sugar( F( \# r3 v3 Y# _( _3 D. M7 f4 ^
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1tbsp rolled oats
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+ N1 H$ Q( `. y; c5 ~! P1tbsp desiccated coconut; \% b$ t) j: H- E! C
Preparation method公仔箱論壇% D7 q z. O" `" J% c1 {) i
- 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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