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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
3 w" x4 P* H: R" H$ f9 W' NTVBNOW 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。
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) n6 R% g: U1 }公仔箱論壇; ?4 |( i* [. O/ T

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! D7 D8 P1 k- p& S! L; w- S# @+ oMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé." v9 b/ Q" d# n4 Q( N; h& o
Ingredients公仔箱論壇8 e  i3 \7 w! n2 c
For the soufflétvb now,tvbnow,bttvb7 T; c) u4 @- Q) ~+ V
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6 K. N) }! T( K9 E! j' G' ~+ c- o5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb( t3 j& w! Z/ Z# W& D- o+ r
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4tbspdemerara sugar7 |- Z" l" P4 G& d. h
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1 lemon, juice only
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/ \9 q9 y( u+ k/ Z% s; ]2tbsp kirsch
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2tbsp cornflour
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10free-range egg whites
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85g/3ozcaster sugarTVBNOW 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。8 v$ S' Y/ h$ a! R/ G
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225g/8ozclotted cream
& x2 X' v# _' O& P- s& d0 |1 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。For the crumble topping
$ l2 `3 |% h$ ^2 H3 E* a公仔箱論壇·
, m- i. X9 W5 F$ H1tbsp chopped pistachios
1 _6 E/ y1 q. |- g8 RTVBNOW 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。·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。1 c: X2 k$ y& i& a  H
1tbsp nibbed almondsTVBNOW 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。: u# [; K8 v6 r% d  w6 D
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1tbsp demerara sugar
4 q% u8 ?  D. E$ k' L公仔箱論壇·5.39.217.764 O9 f" B- e+ |; U2 G0 J+ ^) j* R
1tbsp rolled oatstvb now,tvbnow,bttvb& |# g6 f9 D3 X
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1tbsp desiccated coconuttvb now,tvbnow,bttvb- O* [- H* @3 l
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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