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.公仔箱論壇5 [+ E& n" w. d+ a" S
Ingredients5.39.217.77:88987 S) a! s$ s2 ]2 Y( c2 f1 R9 x" F, |
For the soufflé
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600g/1lb5oz strawberries, hulled
7 W5 y! D8 m4 B* t, Otvb now,tvbnow,bttvb·2 p, p4 [% }. r" b. n3 g0 F
4tbspdemerara sugartvb now,tvbnow,bttvb7 K8 H; d! A+ ]4 L& |2 N3 @' D
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2tbsp kirschTVBNOW 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。+ K1 Y% V, |- i) m9 o2 Q( L, B7 u
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2tbsp cornflour
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+ E- a. L( M: K( N# B7 {% x5 t. G5.39.217.77:889810free-range egg whites
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# u- k( x6 f8 `8 T85g/3ozcaster sugar公仔箱論壇& d4 \& f- k2 R( N& f+ b0 V
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225g/8ozclotted cream
# ?* F9 \2 I: c8 y公仔箱論壇For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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1tbsp demerara sugarTVBNOW 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。! u: |6 ^4 y5 t% V
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1tbsp rolled oatstvb now,tvbnow,bttvb( Q: Y" H; @* P" C) s9 M
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1tbsp desiccated coconut5.39.217.77:8898" [ @6 r5 l2 U9 d
Preparation method
- U! P: n8 O& I* B/ g8 L - 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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