Strawberry soufflé with crumble topping and clottedcream
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) `- g R' A- i: XMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb1 O4 T. z) `, c) c" E \' R7 u+ P9 `
Ingredients
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( `% D0 f1 ?# A/ ktvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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% E% d" w" i0 Q7 j公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇7 B1 E) y. o9 W' [$ l! A4 s
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2tbsp kirsch
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2tbsp cornflour
+ }# o& }: i( J! ctvb now,tvbnow,bttvb·公仔箱論壇4 S8 l" x* l7 [7 ?3 a6 h
10free-range egg whites公仔箱論壇, C4 h! c9 s7 l* N- I }! Y
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85g/3ozcaster sugar
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, D0 i9 J1 r' }: t225g/8ozclotted cream: v! @. A) ]9 H3 E
For the crumble topping
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* `+ o2 \2 e* D/ {* {$ v A1tbsp chopped pistachios
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4 V5 |0 |3 u/ \0 j) E1tbsp 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。: S, D9 E5 f% o- F7 N: r
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1tbsp demerara sugar) o* N6 g7 c( e9 y% O4 a8 p
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1tbsp rolled oats
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3 z4 }5 C4 H+ R3 x: q1tbsp desiccated coconut
4 d! X$ W- G1 W1 z2 hPreparation method5.39.217.767 G# M# ?! Z; I5 k" Q
- 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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