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.4 Z3 |/ s- q% l& U# B2 K5 x
Ingredients公仔箱論壇# {4 e1 `4 t3 V% y- K y5 n* M
For the soufflé
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600g/1lb5oz strawberries, hulledos.tvboxnow.com% a- K: b, y' A0 V3 p
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4tbspdemerara sugar1 F; ^4 I7 C- [
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1 lemon, juice only
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2tbsp kirsch
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: U- c$ K6 D/ z2 Uos.tvboxnow.com2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugar
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3 i. P! Z2 c! u; v225g/8ozclotted cream
* J& _& d4 ]/ Q/ E公仔箱論壇For the crumble toppingTVBNOW 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。. ~ p% h: s5 |) l( }# e4 f( S" d1 m
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1tbsp chopped pistachios
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8 C$ d8 c% O$ p- ]$ x; tTVBNOW 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。1tbsp nibbed almonds公仔箱論壇" C8 L, D" ?0 ^7 j8 b1 v8 D
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1tbsp demerara sugar) J2 }2 |( x" {: M. J; T6 w6 c
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1tbsp rolled oats
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L, l8 D! q2 ^% R: j1tbsp desiccated coconut公仔箱論壇$ l) {; [1 X+ O) x+ b7 p) l
Preparation method
1 {& u$ P6 R0 [6 l [' e* JTVBNOW 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。 - 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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