less than 30 mins
30 mins to 1 hour
Make the most of the strawberry season with Michel Roux’s recipe for a decadent summer soufflé.
By Michel Roux Jr.
From Great British Food Revival
For the soufflé
- 600g/1lb 5oz strawberries, hulled
- 4tbsp demerara sugar
- 1 lemon, juice only
- 2 tbsp kirsch
- 2 tbsp cornflour
- 10 free-range egg whites
- 85g/3oz caster sugar
- 225g/8oz clotted cream
For the crumble topping
- 1 tbsp chopped pistachios
- 1 tbsp nibbed almonds
- 1 tbsp demerara sugar
- 1 tbsp rolled oats
- 1 tbsp desiccated coconut
- 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.