Strawberry soufflé with crumble topping and clottedcream
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tvb now,tvbnow,bttvb t9 @3 w2 ^- X9 b
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇' O& n) [' I( Z
Ingredients
3 q* l: S) v" btvb now,tvbnow,bttvbFor the soufflé5 n* B* x& b) E
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{4 }! `6 V, C& P" f! w, Y* W5.39.217.77600g/1lb5oz strawberries, hulled/ i) y) k7 Q% I+ b
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5 q( c- R% \; \, h$ e公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch5 I6 Z) ~ t* G* Z
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: n8 t, R* k" m2tbsp cornflourtvb now,tvbnow,bttvb% a6 B) u* ^/ |) u3 }
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10free-range egg whites公仔箱論壇4 E7 A4 V9 Y# f3 F4 P( O0 ^* K6 M* K/ h* n
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+ i* [$ J* ^/ H/ @& j" M5 V& H85g/3ozcaster sugar公仔箱論壇" S5 H& \1 m. R! w$ V: X
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6 `! Q) g8 T0 f% j$ qtvb now,tvbnow,bttvb225g/8ozclotted cream( c7 p, [) |7 N, Y1 F
For the crumble topping
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1tbsp chopped pistachios. l( b1 Z: m9 O4 U7 D
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1tbsp nibbed almonds
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1tbsp demerara sugar
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; f8 T" ]9 g: e2 ]5.39.217.771tbsp rolled oats
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1tbsp desiccated coconuttvb now,tvbnow,bttvb+ o0 R( {: _! D
Preparation method8 Z7 Y* H ]2 N- y0 @- l9 W
- 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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