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.
! N8 x& F) j% Q( J# o( MIngredients
b) u% F9 J- P. ]% D! o公仔箱論壇For the soufflétvb now,tvbnow,bttvb& s0 U7 m1 ?. m9 n5 n$ A3 l
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600g/1lb5oz strawberries, hulled
& f5 }' ?1 R; K* g, H5.39.217.77:8898·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。+ E5 o f9 S M1 ~
4tbspdemerara sugartvb now,tvbnow,bttvb0 |& a" W( v! y8 A5 T6 j, y2 ]
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1 lemon, juice only公仔箱論壇" J) N7 F2 j% S* i
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7 u6 X* }8 D; e! p5.39.217.77:88982tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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9 s+ W% `, E) z4 B, ^( m! Q225g/8ozclotted cream
" r6 ^4 N/ N' lFor the crumble topping; J' n# R A' p' T
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( p9 K x" W' a W# O4 x1tbsp 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。* O' N: J* p2 R2 @% @' _
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( v5 W7 z* f X3 \1 F1tbsp demerara sugar
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1tbsp rolled oats公仔箱論壇 {& i; j( a* V2 J: C# H
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1tbsp desiccated coconut
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- 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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