No ordinary Soufflé
A decadent pillow of Strawberry Soufflé with Pistachio & White Choc Crumble, easy to make and desperately needed to bring a little sunshine & summer to your world!
Best made with homegrown strawberries that have only travelled approximately 2 meters from garden to table, and have not been sprayed with copious amounts of pesticide! Strawberries are always amongst the ‘dirty dozen’ – have a read about it here
- For the Soufflé
- 500g hulled strawberries
- 4tbsp demerara sugar
- 1 whole lemon, juiced
- 2 tbsp cornflour
- 10 free-range egg whites
- 85g caster sugar
- 225g clotted cream
- For the Crumble
- 1 white choc chip cookie, bashed into pieces
- 1 tbsp chopped pistachios
- Preheat the oven to 180C Gas 4.
- 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.
- Blend the mixture 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 smash with the end of a rolling pin until you have a crumble
- For the soufflé
- Whisk the egg whites in a clean bowl until soft peaks form
- Slowly whisk in the sugar until the mixture is glossy and stiff peaks form
- 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
- 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.