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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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 D$ J5 d& q: z2 S* W) T
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( S: b& l, N; p公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5 j# T0 Q& E' ?" ]: c
Ingredients
. E. }3 E, h) B+ UFor the soufflé公仔箱論壇1 f0 N7 _* G# @+ H( Y) Y# K
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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) b; I  |  o. ^/ s5 Y! @5 d! r5.39.217.761 lemon, juice only
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2tbsp kirsch
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7 q2 ]  y* H4 S; sTVBNOW 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。2tbsp cornflour
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10free-range egg whites& v7 ^4 {/ e- L; L5 M% F
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, ~+ a' V0 R% V公仔箱論壇85g/3ozcaster sugar公仔箱論壇. G, [6 u: b5 w" C# G* O6 {1 J( R# K- o
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225g/8ozclotted cream公仔箱論壇: s0 Q1 N+ f" d/ }: G: i% ^
For the crumble topping
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) ]" Y( G+ h4 ~3 X( W, o1 }' g" p4 w5.39.217.761tbsp chopped pistachios5.39.217.76" a% K4 G3 c0 O: o) k$ b
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1tbsp nibbed almonds5.39.217.76# ?; g9 ], s* Y2 l. l: `
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1tbsp demerara sugar
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1tbsp rolled oats3 M, U0 b1 ^; j% Z! X$ a+ J
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% D1 t" x8 N" _, R# j% O% |1tbsp desiccated coconutTVBNOW 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。" p2 E+ j9 \) [5 T
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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