Strawberry soufflé with crumble topping and clottedcream
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+ f5 Z3 p) h3 s- YMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ ^, I( N7 ^6 V2 QIngredients
1 ]6 F+ M4 F! {For the soufflé
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600g/1lb5oz strawberries, hulled公仔箱論壇9 {! P2 @5 L) n5 n1 W
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7 n) C8 }# B1 b' {6 _: ~公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only
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b2 q+ _; M) y. D+ otvb now,tvbnow,bttvb2tbsp kirsch: f; R/ H* }' I2 S3 `; z& i0 u. ^0 g' N
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2tbsp cornflour
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! f# }. P5 [' j& Q5 B- F公仔箱論壇10free-range egg whites
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2 a6 A' V8 b7 X5.39.217.77:889885g/3ozcaster sugartvb now,tvbnow,bttvb! k7 A5 f# S! f
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225g/8ozclotted cream
) h1 T% ?, q* ^1 [* {# j! rTVBNOW 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。For the crumble topping
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1tbsp nibbed almonds5.39.217.77:88982 b. ?7 G" y, X; ?7 X6 j& _6 m% x* R
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1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut公仔箱論壇7 J3 K0 i3 J* V- q% d5 q& @
Preparation methodtvb now,tvbnow,bttvb4 s. F2 S4 p' s
- 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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