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' k2 l( L. y: ]! k
Ingredients
, s8 d& l3 x( `7 D1 P" K# P公仔箱論壇For the soufflé
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% Q8 c3 e7 i' u$ ~, N; Qtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar/ m, j0 f7 |7 m" W0 C2 X S
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1 lemon, juice onlyTVBNOW 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。* q2 x9 N9 ?4 `- T9 D" j8 `; O6 W
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" M( |* R# X6 Z. `! }公仔箱論壇2tbsp kirsch
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2tbsp cornflour% L" n! `- E0 r7 Y0 Z# a
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) j6 T- }' V: e10free-range egg whites
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225g/8ozclotted cream
8 C. n- i* m" \/ u. v; b2 P/ d公仔箱論壇For the crumble topping
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4 ]3 E3 Z6 P$ K. I3 R; z0 eTVBNOW 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 chopped pistachios
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1tbsp nibbed almonds
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+ u! R- Q8 O5 e# {, {5 f9 }& htvb now,tvbnow,bttvb1tbsp demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut- R3 n! A, F1 _: ?' b6 ~$ O
Preparation methodtvb now,tvbnow,bttvb/ N2 W0 q" d6 a8 b7 i# P* ?! ?" J( ~/ o
- 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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