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.
8 M. Y c8 i, M公仔箱論壇Ingredients( c& h5 G. Q( f1 A- z J
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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2tbsp kirsch
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2tbsp cornflour
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' c6 h& W) P1 R4 g公仔箱論壇10free-range egg whites
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85g/3ozcaster sugaros.tvboxnow.com4 f2 w G9 b _1 ~9 b- I# A& E) A7 e
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225g/8ozclotted creamtvb now,tvbnow,bttvb! T- L0 U) b/ ?% K8 r& ^ f
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。7 ]; R1 ?7 x5 X9 d" P4 m
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8 A" r! o& |, q1 b1 q# ]% D/ P, h& B公仔箱論壇1tbsp chopped pistachiosos.tvboxnow.com8 w2 z/ k5 N+ y
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5 C0 ~7 S! ] g; R7 ftvb now,tvbnow,bttvb1tbsp nibbed almondsos.tvboxnow.com! h0 R( [9 A( h3 L5 j( s _" W- n
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1tbsp demerara sugaros.tvboxnow.com) `7 F! E9 Y) z& S p
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1tbsp rolled oats
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1tbsp desiccated coconut
+ V- J5 l' r. K- z5 I+ lPreparation method
0 ]7 t& T/ G5 w8 ios.tvboxnow.com - 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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