[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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# O5 d) A) T2 T+ W4 i5 h: n5.39.217.76+ x6 ^  @( L6 {! f: E
公仔箱論壇6 w/ \3 x5 G2 G4 Y4 p: O

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, ~6 \( V9 ?* o5 ]% `" x$ _3 i6 W: L公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.) V* I: L. v# d% N. L& |; S3 c& t2 @
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。7 X5 ^# M+ b: }$ x9 ~8 }
For the soufflé5.39.217.76/ a5 X" b# K( y( F9 U) f& ?
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb# a' R, k+ w3 O, K
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1 lemon, juice only2 l4 `" ^& V$ |2 F1 J1 N
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1 Q) K7 X; P4 h6 ETVBNOW 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 kirsch, ^5 j/ c0 g2 x/ I. z
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5 Q. ^. P- ?6 n& n& t+ B- u4 ]5.39.217.762tbsp cornflour
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10free-range egg whites
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7 b' x- U: G. `  X" S5.39.217.7685g/3ozcaster sugartvb now,tvbnow,bttvb8 l6 D: X( K& Q+ X6 l3 y! c  E! }+ u# M
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5 ~5 N7 r8 K- a' @+ \" Y5.39.217.76225g/8ozclotted cream
3 v2 I; J. I7 k5 d$ c8 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。For the crumble topping
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3 G  `4 _7 ?$ j9 i  S5.39.217.761tbsp chopped pistachios公仔箱論壇! E$ X# i& j/ z3 H6 @: |
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; u% R* H1 \! ]2 t! e# eTVBNOW 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公仔箱論壇  t% c  p4 j0 X4 E* }) l1 R  s
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1tbsp demerara sugar
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1tbsp rolled oats5.39.217.768 ^/ p/ D3 m) w8 w3 v- N+ c
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1tbsp desiccated coconut# G0 ?; y. m: J5 h
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.

1 `: `0 I$ ~) S/ C8 j2 g 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。& Z/ s+ j6 o8 p8 I' z

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