[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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公仔箱論壇% y' e( K) s& ~7 _7 V

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+ G. a5 P- R1 M5 `$ x1 A# @- W9 Q; t" Utvb now,tvbnow,bttvbMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.* G! I) j4 A! K
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。9 @" S7 }2 v% I( A( v
For the soufflé5.39.217.76# P" s) L' t; M1 H- T
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) L) l/ x6 M3 h& }" K9 b/ a$ ?5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar. A1 o2 `- {$ @) p3 p; P# o
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1 lemon, juice only
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2tbsp kirsch
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2tbsp cornflour
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) E" H  |9 d3 x  ^! s2 |3 g公仔箱論壇10free-range egg whites
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85g/3ozcaster sugar5.39.217.76/ k% ]) N" U8 o
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225g/8ozclotted cream
  y9 V7 ^* x9 Q* c, Ltvb now,tvbnow,bttvbFor the crumble topping
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1tbsp chopped pistachios
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$ F& s1 t$ h' S) i7 n* 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。1tbsp nibbed almonds
7 b2 j: ~: W4 m% ]5 V; ^5 y0 FTVBNOW 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。·
, [/ k5 `* T( b8 M0 e: h0 E6 Btvb now,tvbnow,bttvb1tbsp demerara sugartvb now,tvbnow,bttvb+ G, T; T! ^: o1 D+ N
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; e% B3 [7 w9 {/ A& j, l1tbsp rolled oats
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1tbsp desiccated coconut
7 U8 g/ z3 p6 Y+ X) O  f  p/ c+ }5.39.217.76Preparation method3 b* J9 b8 x* o( k  @

• 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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