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.
& g; t' C, O# b6 X4 l5.39.217.77:8898Ingredients
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, V8 V, q6 ^' L6 D) O5.39.217.77:8898600g/1lb5oz strawberries, hulled公仔箱論壇, H2 G9 ^# U9 G) C5 G! L. J
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& _3 F! \, I, K& s- `. Q. d* }) y0 j公仔箱論壇4tbspdemerara sugar) u" N# @* O7 U( K) }* T& j4 G8 R# Z
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1 lemon, juice only. O* Q# l- A/ h
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2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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% C |7 U2 }$ W" a5 ]tvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.77:8898. a M% r, a5 Y- R5 c- y
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! z# G" d# v0 o4 {" T8 k* ]225g/8ozclotted cream
- _+ W% a% `, wtvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios5.39.217.77:8898) c% H7 B1 |. x7 {- S0 r
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1tbsp nibbed almonds% \3 @+ j8 x; z$ U
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& R+ b* h' C! c6 y5.39.217.77:88981tbsp demerara sugar5.39.217.77:8898 R1 `7 I3 B$ t( F' {# q$ V5 ~
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1tbsp rolled oats公仔箱論壇$ J/ c$ s6 ?. l; i7 s4 b
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1tbsp desiccated coconutTVBNOW 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。0 F# C/ y3 o6 @: h4 S- G
Preparation method
9 L( l v. `6 g5 w5.39.217.77:8898 - 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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