Strawberry soufflé with crumble topping and clottedcream
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# C8 A" M6 O. }* s公仔箱論壇
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" K9 [/ u; G* F& a, wtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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4 m% j5 a3 }3 ^9 P" P" T600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only8 `5 J5 ]! ^7 u/ R/ d1 |
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2tbsp kirsch公仔箱論壇. M4 D; B- y+ F) A5 q
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9 e1 M8 F" J# `7 ^公仔箱論壇2tbsp cornflourtvb now,tvbnow,bttvb R! T4 ~4 K. Q! }5 V6 J4 ]! r5 x
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1 O! R7 v5 Y( k& B公仔箱論壇10free-range egg whites
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% r6 l* B' P6 D7 i) xtvb now,tvbnow,bttvb85g/3ozcaster sugar5.39.217.77:88985 x3 }7 J- F& } D: a. X
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225g/8ozclotted cream
8 b; W) r- \* u- o" A% O( d O4 `tvb now,tvbnow,bttvbFor the crumble topping! ]4 v: T( Q& J4 U
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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- G# v% f: s9 [% a5.39.217.77:88981tbsp demerara sugar
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+ U5 B8 `" f. L$ {9 ^4 Z/ l- B5 g$ b1tbsp rolled oats* I! i, L9 u4 J( p, Z6 f0 M
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1tbsp desiccated coconut
6 Y, Z$ [9 M6 m3 f; A) ~) EPreparation method
" { @. n9 p, c: ~ - 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.
公仔箱論壇+ {$ J0 A( Z/ i8 r
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發表於 2014-4-9 01:01 AM
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