Strawberry soufflé with crumble topping and clottedcream
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. J9 r) C* ^+ j; HMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( N& T/ V$ `& j8 u5 j8 z5 F2 I2 X, C
Ingredientstvb now,tvbnow,bttvb6 M0 X- x b; V- z- O R. A
For the soufflétvb now,tvbnow,bttvb$ V; O4 b; I" A) U
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch5.39.217.77# Y7 P3 Z9 Q. o7 F! B
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10free-range egg whites5.39.217.77" |3 H. K+ Z: n# m& F% c: w3 D& t$ ]
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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.770 ]9 F0 J! a: d
For the crumble toppingtvb now,tvbnow,bttvb" ]! |7 o/ K. c& b+ A6 R; f
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1tbsp chopped pistachios公仔箱論壇0 S/ L* \9 u# q" U. G7 F' o( L. V! Z
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. ^9 p3 P A4 f( y# jtvb now,tvbnow,bttvb1tbsp nibbed almonds1 N# V- n( a" d* o3 i# s
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' Y' I2 \$ }0 i9 _( Z8 u" V1tbsp demerara sugar i Y% b; m9 u* z) A7 [
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1tbsp rolled oats5.39.217.77* ?/ d( ], t1 g7 ~. d* |5 V0 C
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Preparation methodtvb now,tvbnow,bttvb d9 \- j* A# [1 n7 N
- 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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