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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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2 U, H+ l, V" E" @+ K. f公仔箱論壇
0 I9 R9 W2 g* b4 [' E公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
2 o2 {7 B; l9 `/ a0 r9 x: ptvb now,tvbnow,bttvbIngredients5.39.217.760 b/ D# L. l+ z
For the soufflé5.39.217.76; h+ o/ [6 E' X* J+ Y8 @: x8 P
·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。% E4 ], X1 ~+ U+ Q2 p- h3 O
600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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$ v  V: `# @3 S& R& i" H9 oTVBNOW 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 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。1 ]6 q9 _7 T0 a, Y2 a
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* a' d1 X$ N& p; G9 Jtvb now,tvbnow,bttvb2tbsp kirsch5.39.217.764 q) d; t0 X! Q; y
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2tbsp cornflour
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10free-range egg whites公仔箱論壇2 b" ^6 a' }, x7 s& _. Y% w
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; l  b! B! G$ V5 d- B8 [225g/8ozclotted cream: u: f; H! m- s+ J- b$ u1 d( h7 c
For the crumble topping
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1tbsp chopped pistachios
/ S3 q8 N! A/ _7 ^/ ^6 D/ C0 XTVBNOW 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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1tbsp demerara sugar公仔箱論壇% X5 R; w1 |* l+ n& b  ^
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6 c2 s1 o$ _2 _3 ~# h公仔箱論壇1tbsp rolled oatstvb now,tvbnow,bttvb( E% E9 ~3 N. \* {2 u2 _% h# ^( N1 K
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+ W* m# Z6 j0 V8 H2 h& |3 ]6 v0 H% J公仔箱論壇1tbsp desiccated coconut
3 ~6 J% `5 ~- B公仔箱論壇Preparation method5.39.217.76! C% o6 ~+ ^6 m# V1 E0 B4 b: ^$ L

• 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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