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

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Strawberry soufflé with crumble topping and clottedcreamtvb now,tvbnow,bttvb1 s5 T5 @. F9 n5 G4 u
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公仔箱論壇( N0 a# o2 t  u% `) T' }
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.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。! A6 B& ~- ^2 H1 I! ?) k! O
Ingredients
7 J( P( |' S$ \% kFor the souffléTVBNOW 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; n; ^! y- B: p
·公仔箱論壇0 p+ I& I$ q) h4 g% @
600g/1lb5oz strawberries, hulled
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9 j$ H, y7 H; K3 n, ~, g9 w; H+ wTVBNOW 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。4tbspdemerara sugar公仔箱論壇7 F- u, }/ e$ f
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+ T% I9 @% l+ \1 lemon, juice only公仔箱論壇2 A) m1 V: B; P3 L1 O8 [  |
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2tbsp kirsch' }3 l/ c4 h' ], f  s0 r; v
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2tbsp cornflour* Q# f) O3 H$ [" G1 p$ |1 D+ O3 C
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( O3 e  }& f! i( O9 L$ q0 G" K7 C5.39.217.7610free-range egg whites
% P( w4 |  X7 t' [& b( D公仔箱論壇·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。- \9 C, N+ ^! U# n
85g/3ozcaster sugartvb now,tvbnow,bttvb& p  c8 {% s2 A& i5 @
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225g/8ozclotted cream; Y8 k3 F' t- a  M. A
For the crumble topping
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. }. R! \/ n6 t8 t; N& D; C  ^5.39.217.761tbsp chopped pistachios
1 M$ r+ a; q' G  Y3 A) w·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 |" r5 X: u: ?2 q' r' b4 o
1tbsp nibbed almonds1 r' P! i5 b5 W  |% i! K
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1tbsp demerara sugar
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" J7 ?+ S  p& N& J2 K7 U1tbsp rolled oatsTVBNOW 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。' O: ^- [  [" w0 n& E0 S
·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。& T2 n" @: w. F1 \8 B
1tbsp desiccated coconut5.39.217.76  j# S3 m6 ~# G
Preparation method7 g+ t6 Z" p& k- ?0 S

• 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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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。; g9 l$ M& p' W. {% t( s8 I

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