Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇# x% B' c4 E0 t2 K( b8 i1 a' I8 o
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0 M9 Q% b% s. ~3 ?! B( [. g+ c; Mos.tvboxnow.comMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb4 o) J& Y9 T2 V
Ingredients
+ \) S6 b$ v% }os.tvboxnow.comFor the soufflétvb now,tvbnow,bttvb6 p' n; K( u* }* ?# C. R$ C
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugaros.tvboxnow.com2 Z$ u. N* L% H7 H$ L
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflouros.tvboxnow.com# Z8 l0 t# {* G' G
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10free-range egg whites
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85g/3ozcaster sugaros.tvboxnow.com4 K- {2 \( V! N# H
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1 j% M2 W3 p5 r) l7 ^225g/8ozclotted cream
; x8 a" M3 d$ w8 SFor the crumble topping
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( r8 ? g$ c4 ? I* w- R公仔箱論壇1tbsp chopped pistachios公仔箱論壇* y, Q3 @; I z3 J/ u
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0 K- K2 g5 {) c, q" G1tbsp demerara sugaros.tvboxnow.com \! M) k( U+ F0 I: a/ g$ ~
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1tbsp rolled oats
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0 |, s8 O( a7 d j8 d4 f% [! B$ Jos.tvboxnow.com1tbsp desiccated coconut9 Y% c! X2 T# N
Preparation method- J" a0 _5 I1 Z5 w+ i
- 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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