Strawberry soufflé with crumble topping and clottedcream
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Ingredients2 N. e6 r# F& E
For the soufflé) c3 I+ c5 w9 k3 E r2 a" y2 @
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb" |( \9 e- S2 w7 j1 T, q
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6 `( Y, }; j7 Z$ [, _4tbspdemerara sugar公仔箱論壇3 M; C5 v5 \5 M. p( ~; L5 v4 ? M
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! }6 Z# e' {/ Z; r( kos.tvboxnow.com1 lemon, juice only; P9 ?9 q' q/ _; I& R, G" d
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2tbsp kirsch
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: }6 l, e7 ]3 b* F' wtvb now,tvbnow,bttvb2tbsp cornflour
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4 z0 O+ p2 b7 h) a' I- R; H# s) V10free-range egg whitesos.tvboxnow.com% B. o9 v6 t9 r' [1 v M _" N* R
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85g/3ozcaster sugaros.tvboxnow.com! \0 P* I: L, Y7 Z7 Z
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225g/8ozclotted cream7 ?5 M, u0 v1 t. t/ j* v) G0 V' w& V
For the crumble topping
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1tbsp chopped pistachios
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1tbsp nibbed almonds
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5 q I+ I' n f- X- w8 yos.tvboxnow.com1tbsp demerara sugar! b* t0 `% e- p" U$ L, y2 P
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3 s3 V; G8 o/ Q( ^1tbsp rolled oats
% P: q) t% P6 K2 H. `3 @# v公仔箱論壇·
% [0 U5 B+ G( g, x1tbsp desiccated coconut
8 _$ S$ V! E% H8 a! aos.tvboxnow.comPreparation method. W& Z) x& g& @/ F' N
- 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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