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.
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For the soufflé
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5 F% A' Q0 E2 p( J5.39.217.77:8898600g/1lb5oz strawberries, hulled! M$ F* i# j8 \# ~; ^# M
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* j/ g( q5 a) T, p' e4tbspdemerara sugar
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- |% q! i9 h. ^1 lemon, juice only
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# Q0 f9 X1 v8 [) G3 P2 d: T- zTVBNOW 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。2tbsp kirsch
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2tbsp cornflourTVBNOW 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。5 Z# e" p& g1 M$ Z# C
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10free-range egg whites
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85g/3ozcaster sugar
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225g/8ozclotted cream
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1tbsp chopped pistachiostvb now,tvbnow,bttvb& |- k# {7 [, v6 J
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6 B0 ~5 Z0 t: J, C: g( r) ]TVBNOW 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。1tbsp nibbed almonds
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1tbsp rolled oatstvb now,tvbnow,bttvb- A! `$ \0 o5 |! D. w
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7 `( v# e/ J- p! T5.39.217.77:88981tbsp desiccated coconuttvb now,tvbnow,bttvb+ ^' Y. {6 A1 X+ _
Preparation method
+ ~- W1 ^0 N8 [3 u6 W. vtvb now,tvbnow,bttvb - 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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