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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇# E; a0 j; o$ R$ ~

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+ n3 l3 u0 G, u) ]+ Etvb now,tvbnow,bttvbTVBNOW 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。! j4 D$ Y4 @! {! _. e
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。# I+ C7 N8 q5 v+ Z0 n" X( u
Ingredients
- O( R% J$ Z6 R2 m公仔箱論壇For the soufflé/ k4 ?4 |9 z# k& Y: h
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600g/1lb5oz strawberries, hulled5.39.217.76, o8 Y1 H& U& d. n
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4tbspdemerara sugar
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1 lemon, juice only
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2tbsp kirsch
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: \. X6 z2 ?# R  D公仔箱論壇2tbsp cornflourtvb now,tvbnow,bttvb& h3 k- u3 Q  Y% _+ Q" n( z
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* I5 Q* E& @* H5 o9 V$ @0 [10free-range egg whites
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85g/3ozcaster sugar% i- `: ~" u6 w) U+ z0 Y
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225g/8ozclotted creamtvb now,tvbnow,bttvb: I5 m* n: }% f# j0 A
For the crumble topping
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/ v# `) C1 u6 Y5.39.217.761tbsp chopped pistachios7 ~0 C4 p0 `6 P8 W$ [6 s
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1tbsp nibbed almondstvb now,tvbnow,bttvb! x, ~! _5 ^( s4 F! w0 q
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1tbsp demerara sugar公仔箱論壇3 E& c) S4 A; _6 U. N+ x
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+ M+ R+ ]( F# ?$ z( h/ p# l+ V+ NTVBNOW 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。1tbsp rolled oats; ?) i( m7 m$ G/ j( f  m- {& s
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( v) m) i5 L2 b- N/ u. r5.39.217.761tbsp desiccated coconut
8 t: `6 P% {/ I" J# cPreparation methodtvb now,tvbnow,bttvb$ \  O2 y' |5 V7 t- a

• 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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公仔箱論壇6 h9 q, b, ]2 r' I" m