RECIPE
Michel Roux
SERVES 8
INGREDIENTS :
• 600g strawberries , washed and hulled
• 4 tbsp demerara sugar
• 1 lemon , juiced
• 2 tbsp kirsch
• 2 tbsp cornflour
• 10 free-range egg whites
• 80g caster sugar , plus extra for dusting
• Unsalted butter , for greasing
• Clotted cream , to serve ( optional )
FOR THE CRUMBLE TOPPING :
• 1 tbsp chopped pistachios
• 1 tbsp nibbed almonds
• 1 tbsp demerara sugar
• 1 tbsp rolled oats
• 1 tbsp desiccated coconut
Soufflé aux Fraises
1 Put the strawberries in a saucepan with the demerara sugar , lemon juice , and 2 tbsp water . Bring to a simmer , stir gently , and cook for 4-5 minutes until the berries are tender . Remove one or two strawberries per person for decoration later , then douse the rest with the kirsch . 2 Put the kirsch-soaked strawberries into a food processor with the cooking juices and blitz them into a purée . Pass the purée through a fine sieve into a clean saucepan . Mix the cornflour with 2 tbsp water to make a paste , then add this to the purée . Bring to the boil , stirring constantly to avoid any lumps . Leave the mixture to cool at room temperature ( do not chill ). 3 Heat the oven to 220 ° C / 200 ° C fan / gas mark 7 . For the crumble topping , combine all the ingredients and spread the mixture over a non-stick baking tray . Bake the crumble in the oven for a few minutes , then remove and set aside . Turn the oven down to 200 ° C / 180 ° C fan / gas mark 6 . 4 Whisk the egg whites until frothy , then add the caster sugar and continue to whisk until peaks form . Take one-third of the sugary egg whites and beat them into the cooled purée , then gently fold in the remaining egg whites . 5 Butter eight ramekins thoroughly and dust the insides with sugar . Always work upwards when buttering soufflé dishes , as this helps the soufflés rise . Half-fill each ramekin with the strawberry mixture , then top with the reserved strawberries and kirsch . Cover the strawberries with more mixture , filling the ramekins to the top . Level with a palette knife . 6 Place the ramekins on a baking tray and bake in the oven for 8 minutes . Remove and sprinkle the crumble topping over each soufflé . Return to the oven and bake for 2-3 minutes . Serve with a spoonful of clotted cream , if you like .
Recipe credit : French Kitchen published by Weidenfeld and Nicolson .
AS SEEN ON BIG KITCHEN
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