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.! @: R1 G/ A2 i7 |
Ingredients
4 m( a: }1 O. Y! e3 S% i4 U$ B; zFor the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only e+ i8 g" u3 t
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2tbsp cornflour, }. ], V/ ?/ W6 S3 u) W* N& g
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10free-range egg whites) M) `/ l* {4 \
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3 B: T4 C' E% s8 V3 D5 |85g/3ozcaster sugar3 h1 [, ^- X& J9 j- |8 m
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225g/8ozclotted cream
$ b- d" L6 I9 g5 E; k" w! Z2 B8 btvb now,tvbnow,bttvbFor the crumble topping
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$ p# n# I& y& O; i1tbsp chopped pistachios
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1tbsp nibbed almonds公仔箱論壇% o ^) v% f1 i- |4 g$ L
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; O- N9 s4 o6 z3 Atvb now,tvbnow,bttvb1tbsp demerara sugar公仔箱論壇1 ?1 x4 ]/ G0 N! L2 r& f
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1tbsp rolled oats
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! |$ ^( x/ {; ]& ]4 m2 X: C5 h1tbsp desiccated coconut5.39.217.76/ K* R- c' z* d& h' e% b, J
Preparation method公仔箱論壇4 W r! t2 V' U5 S
- 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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7 j. C; m V: C# R* Z公仔箱論壇
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發表於 2014-4-9 01:01 AM
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