Strawberry soufflé with crumble topping and clottedcream5.39.217.77:8898! P3 [) B5 B7 z3 Q) _* i
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$ S0 R) c0 h# \* ?& g5 I公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.6 ?# |6 W% V7 i) [
Ingredients
) X8 Z {' t; r) hFor the soufflé
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u- R% ^ O* f! {/ c4 }5 u$ K600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb- d# @% l6 z, P0 a2 K
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1 lemon, juice only- L; f8 |/ v: ~5 [8 n, r! x
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- E2 s; X! b$ f6 K2tbsp kirsch5.39.217.77:8898$ u5 R |/ n1 |7 H' h4 t% _
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& e% ~+ X8 k: j" a# e公仔箱論壇2tbsp cornflour
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# |" n9 A9 ?! r10free-range egg whites
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85g/3ozcaster sugar: \1 @& [2 ^- C3 Q
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/ r8 F, ?9 D% {) f$ ]; ^4 f! w225g/8ozclotted cream0 I! n' |3 `! z! z# Z ?
For the crumble topping
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+ O6 t- a0 T# i4 d) [1tbsp chopped pistachios
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1tbsp nibbed almonds
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4 h) D3 H% ? x0 V/ V1tbsp demerara sugar
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6 w" J. `% @# S, s4 i1 l+ Y k8 j+ M* l5.39.217.77:88981tbsp rolled oats公仔箱論壇( d" ^. n2 L" b: }5 T8 d
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" q$ D" S& ]5 `" K9 c4 V1tbsp desiccated coconut
4 @/ t4 `' y( i8 s% O( d0 E公仔箱論壇Preparation method
) q5 u' x& c5 @3 I& M% @8 J3 F$ t( l5.39.217.77:8898 - 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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