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

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Strawberry soufflé with crumble topping and clottedcream" J6 x* N- T$ c8 E; N6 b" r
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1 O2 S# r6 b/ F; i% T) C3 R# Rtvb 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。% T7 [+ Y$ L7 d# K
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4 g3 v( u0 @) I: B5 O公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
; M& Q$ o' _( y7 etvb now,tvbnow,bttvbIngredients0 Y! ?" c- _7 j% \
For the soufflé
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600g/1lb5oz strawberries, hulled
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5 [( f/ [: [8 b/ s  r/ J+ [公仔箱論壇4tbspdemerara sugar( E; \! R5 \  g' |) f9 y- X3 d- ?
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2 t' _! }" w) {# r3 h+ j0 VTVBNOW 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。1 lemon, juice only
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4 _7 `1 r. \& B+ u2 ^+ E5.39.217.762tbsp kirsch5.39.217.76( i# B: o7 y$ u" _
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1 ~! \, S4 ]1 J+ G1 ~2tbsp cornflour
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  ?5 |- D- T6 s! n: o10free-range egg whitesTVBNOW 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 F3 x" d/ K5 H  N' V
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9 W* u2 ^' M) TTVBNOW 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。85g/3ozcaster sugar
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: L" @' B% Z$ a225g/8ozclotted cream
: H0 Z4 t+ V1 U; Y% D4 LTVBNOW 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。For the crumble topping- n! o) c/ Z3 n0 |+ L: D" W* A
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# j7 ^, Q+ b% v1 H* ~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 chopped pistachios
2 c, m! d+ f# P* qTVBNOW 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。·" A' y" p& e+ }2 S  ?# ~4 N
1tbsp nibbed almonds
9 u& U6 s2 _! l" K# q4 P5 `. k  f公仔箱論壇·
% \: g) P  t' M2 j/ ~% N. {$ DTVBNOW 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 demerara sugar公仔箱論壇! U7 A0 H, L% c9 {: V
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1tbsp rolled oats
7 i9 D  C% H* L1 {7 j* P5.39.217.76·5.39.217.767 _( d" \* y; I- G5 _
1tbsp desiccated coconut
. y* }0 X' ^4 g, ?6 |! g5 UPreparation method. r- |8 z6 M! |  B* f4 H/ t9 Z4 [

• 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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