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

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Strawberry soufflé with crumble topping and clottedcream' T& |' y8 V+ `. t

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$ [2 E4 C+ H. @% h0 ?$ k公仔箱論壇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。3 j2 E4 l/ m+ `( U

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé
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: S: i: Z  V4 ?3 |% @4 h5.39.217.76600g/1lb5oz strawberries, hulledTVBNOW 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。/ m# }7 |* q( s
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+ ^/ _% [8 \0 A. J+ G/ r5.39.217.764tbspdemerara sugar
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( K* K3 @% r. z公仔箱論壇1 lemon, juice only
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% {1 P( c2 Q- V3 L2tbsp kirsch
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" _5 N% z' O4 F1 ]2tbsp cornflour8 b6 Q0 p6 N7 @6 i' \$ }
·公仔箱論壇/ F8 ~- I8 Y" ]3 F7 @. W% \7 C
10free-range egg whites
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85g/3ozcaster sugar
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- x' g5 `- ]1 H! F8 w8 w4 e225g/8ozclotted cream
- \2 ?, i' L% D. T) K5.39.217.76For the crumble topping
2 _6 X1 l$ x* w% t0 _9 ATVBNOW 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。·
7 M9 t4 C5 h# D: q3 dtvb now,tvbnow,bttvb1tbsp chopped pistachios
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1tbsp nibbed almonds
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4 [8 }* V" j& C; b+ D4 H) y1tbsp demerara sugar
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4 C. i- e- I8 h5.39.217.761tbsp rolled oats5.39.217.76$ A- c' B" q- c$ }" H1 ?
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' t8 S0 T9 K; [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。1tbsp desiccated coconut
/ |, T8 l( S: l# F, B2 W5 WTVBNOW 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。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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