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.tvb now,tvbnow,bttvb0 @8 F/ f: O' e
IngredientsTVBNOW 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 e- B, P- a1 Q4 \( K2 L5 {/ G( h
For the soufflé) M F# C* ]' @) H* O
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600g/1lb5oz strawberries, hulled5.39.217.77:8898, H% h' @: d$ ~1 `% c/ ]* r
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4tbspdemerara sugar5.39.217.77:8898) p! F$ \# c i) d% I# {" `
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1 lemon, juice only
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2tbsp kirsch% h$ f& j$ b+ y9 I2 U$ D
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5 w, ^ ^; h8 w9 S. N2 P% b: W1 Rtvb now,tvbnow,bttvb2tbsp cornflour9 O! C. k g0 ^" V8 B
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10free-range egg whites5.39.217.77:8898+ W6 Q7 E5 _2 }% K5 Q- M9 ]9 r
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85g/3ozcaster sugar1 }% A7 K! C3 Y7 M$ m9 I: N
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1 O$ z+ W! q3 {0 n. c% c0 k5.39.217.77:8898225g/8ozclotted cream5.39.217.77:88980 Q7 l$ k6 l: F/ I$ h8 Q* K9 t
For the crumble topping* q% \1 D' e& q! y# N
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1tbsp chopped pistachios
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1tbsp nibbed almonds5.39.217.77:8898+ l" p0 y+ D: q: M, p- ~
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: P" ?4 j0 a' D5 O6 y$ L) [4 ]1tbsp demerara sugar
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6 C( C w# c( j5 R* d0 r% g1tbsp rolled oats5.39.217.77:88981 n9 ?1 P# w$ x1 t6 n( P3 c& {
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1tbsp desiccated coconut
- _4 z1 q: J& n; l; kPreparation methodtvb now,tvbnow,bttvb9 \7 k) ?7 J% H i
- 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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