Strawberry soufflé with crumble topping and clottedcream
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: X$ Z& D' J4 M/ a1 IMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
4 S" Y C. E! K. l s+ W7 u6 ]6 {, e公仔箱論壇Ingredients5 e4 p; Q* |1 H! T6 j F% o ]# P
For the soufflé
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. J$ |9 @3 P& W; b7 {8 F600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb- ]. D( V% D; P3 R: d, r; ]4 Q2 B
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4tbspdemerara sugar' C7 ~# e0 [% l9 m4 ^/ [
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' o1 K& A7 k3 ~/ v3 z9 ttvb now,tvbnow,bttvb1 lemon, juice onlytvb now,tvbnow,bttvb: H2 G. }$ o- \4 I
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2tbsp kirsch
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2tbsp cornflour
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85g/3ozcaster 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。9 Z2 j4 S% q+ P
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225g/8ozclotted cream5.39.217.76% k: P ]' K) c6 D
For the crumble topping5.39.217.769 X8 W. L% u4 i: b4 h0 l
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8 b& M4 D; k: T n公仔箱論壇1tbsp 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。" U7 {& i' H6 r- }0 n( i
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1tbsp 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。" a1 r8 m: z! [2 g$ k+ X+ _ a$ h
Preparation method
5 @8 z* t8 \) e - 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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