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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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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。' Q4 z7 u1 q, }8 @$ C/ T8 E/ B4 y
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇" E0 v  a. L' i  j- }4 d
Ingredients
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600g/1lb5oz strawberries, hulled5.39.217.760 E  S' d7 ^/ h5 d& U
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$ c7 o* l; L  l$ P8 Wtvb now,tvbnow,bttvb4tbspdemerara sugar
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1 lemon, juice only' U/ n1 x7 m$ H0 l
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2tbsp kirsch5.39.217.769 O( G" J7 l# {# a  t" m3 a
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& z3 W4 ~: h7 ?5 {  A  @2tbsp cornflour
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10free-range egg whites8 d/ Y$ J' |" ?  [6 T" u; M8 H. R
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. E  J9 L2 B5 K/ L1 U' O85g/3ozcaster sugartvb now,tvbnow,bttvb/ O: {* J# M) c- M; O) [
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225g/8ozclotted cream5.39.217.76; {5 ?+ ]. J9 z7 f- L* x
For the crumble topping
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" r3 ]0 ?: K, ~1 j, z. l8 `# I1tbsp nibbed almonds( Y# K0 {+ g+ s0 c1 A: X
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2 v% A0 y" M# _1tbsp rolled oats
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1tbsp desiccated coconut5.39.217.764 _" k, U! w# ]4 Q( h0 e3 R+ D
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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