[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! b4 y; k/ n) e, g9 @: }2 y

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/ q3 Y$ H, s, Z  T! o* l# ?. V5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.( X- M. l" v* ]% b2 C0 B4 e% m2 q, k  \
Ingredientstvb now,tvbnow,bttvb! i/ X% l) {6 Z# a
For the soufflétvb now,tvbnow,bttvb: W; G# T4 T( \5 L) o" ^( }9 }
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600g/1lb5oz strawberries, hulled
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- N" e( D0 }1 F4 @5.39.217.764tbspdemerara sugar5.39.217.767 h( u& P, I: L2 v7 s# C
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) A7 E* U- R7 `3 |) L5 o. ^公仔箱論壇1 lemon, juice onlyTVBNOW 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。$ L- Z& q: q9 f" c6 y5 y2 s
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2tbsp kirschTVBNOW 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。- Q5 Q  b+ f, p) h" d* M
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2tbsp cornflour
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; }6 q$ v0 d( J3 Y# M; ~10free-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 s; D# |( Z$ a3 p5 P
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85g/3ozcaster sugar# F/ H) L) o" u% D) b
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, _! j+ b9 l* s0 X  @( u5.39.217.76225g/8ozclotted cream
2 |1 o/ n2 f9 e' C$ d' m/ YFor the crumble topping" T# |* |# s8 ^
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1tbsp chopped pistachios7 [; X) P+ C" \$ W( P
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: E  {8 }6 V; L% K+ gTVBNOW 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 almonds5.39.217.76  b- C5 D8 |" ^; _- g5 a2 t* U; @
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1tbsp demerara sugar
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: V- b1 T# b* ]& K) \7 {7 y5 \8 ]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 rolled oats
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$ J' Y# W  E3 g/ F& d& [1tbsp desiccated coconut
- z4 v" K) S9 zTVBNOW 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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