Strawberry soufflé with crumble topping and clottedcream
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/ o. [( n1 g% Xtvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb4 w' f6 [9 J4 q9 }
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1 lemon, juice only
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; y& _% ]% @5 C( ]* a1 b( S6 ?2tbsp kirsch
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2tbsp cornflour公仔箱論壇% ^ F8 J# P9 R& X8 E$ }% V
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85g/3ozcaster sugar
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; ~" g! F0 ^3 k1 Itvb now,tvbnow,bttvb225g/8ozclotted cream
# y) g$ E, x* w5 G- K( r) t6 vwww1.tvboxnow.comFor the crumble topping1 T& H" |) U0 I5 D
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1tbsp chopped pistachios" h# m0 { T, S) s6 ?
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1tbsp nibbed almonds
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1tbsp demerara sugartvb now,tvbnow,bttvb p- \) o6 U. E: v5 o8 ]
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2 w+ g, z V2 @, S/ i公仔箱論壇1tbsp desiccated coconut
. T8 S& }6 Y" Z6 x; ?Preparation method
2 K. c& i. v7 W! C" G+ _! j9 U - 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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