[甜品] Strawberry soufflé with crumble topping and clotted cream ， 描述： FRENCH

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Strawberry soufflé with crumble topping and clottedcream
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1 @+ H" e$ B3 e$ d5.39.217.76- a7 z# n- F, _4 l& ?+ n$ ?
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; X, E# K3 q& S, ?% n. zTVBNOW 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。公仔箱論壇! T/ p" {/ e' o6 [7 M) ^/ z
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.TVBNOW 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。: |: E. _$ t' I2 n, U1 M
IngredientsTVBNOW 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。3 B* D8 e  G3 C& a/ `  C: _* g
For the soufflé
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600g/1lb5oz strawberries, hulled  C1 u& @$ r3 {* T2 ^, T1 V
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4tbspdemerara sugar) E- f' D3 F! N& ^
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1 lemon, juice only& [% ~% E) Y8 O2 w
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2tbsp kirsch
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+ m' r9 p& u; k5 d* f. G+ k  J公仔箱論壇2tbsp cornflour% |- L) X3 f% s% O8 A
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10free-range egg whites
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) C# b; K) U$ X. p7 L+ _$ e5.39.217.7685g/3ozcaster sugar9 i* {0 z, d* K2 y! }1 S
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& i" K% d) t  ?$ b2 j7 i  h公仔箱論壇225g/8ozclotted creamTVBNOW 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。' Q' n) t5 L: x
For the crumble topping
1 {. N4 {" n5 C8 f' P1 OTVBNOW 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。·) M9 J, V/ Q" \: y! W6 {8 z, F
1tbsp chopped pistachiosTVBNOW 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。  j0 @4 y+ C8 A: d
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* l3 {3 ?( U; x* Z4 t" C- Y5.39.217.761tbsp nibbed almonds
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5 \5 y$ v( o6 o8 q% F& b! N' A. g. E1tbsp demerara sugar公仔箱論壇" n+ l" T+ k0 H, z/ k
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1tbsp rolled oats) l6 O# D! p! _& M, |5 ]
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1tbsp desiccated coconut公仔箱論壇3 A- d4 [, Y/ {
Preparation method
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• 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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