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

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Strawberry soufflé with crumble topping and clottedcream
( l9 S9 b( ~2 J" i# P公仔箱論壇5.39.217.76$ m8 H5 S) g* w+ C% c) z( }2 j
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
' K( c( R1 G6 o1 G7 G公仔箱論壇Ingredients公仔箱論壇5 x2 k9 f* ?8 d- Y2 c
For 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。7 V% J2 a% {' V. O& a: K) L6 D" v, G
·
% \$ f2 x) Y& O5 q3 A; F% JTVBNOW 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。600g/1lb5oz strawberries, hulled
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! G( j% Y- p& i* Y$ [) d4tbspdemerara sugar
6 A+ M2 P4 K% m( s) [' N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。- _# i; ^6 @6 D+ m
1 lemon, juice only公仔箱論壇! o+ V, i8 R- h. R, \
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5 c+ j/ y/ \% ^" m9 N. d; W3 P" e公仔箱論壇2tbsp kirsch5 A  u, V/ r. L" u
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2tbsp cornflourTVBNOW 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。4 E* H5 e- g6 B/ W
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10free-range egg whites5.39.217.76: _6 ^, f6 `/ ?) }, D4 ?% {
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85g/3ozcaster sugar
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225g/8ozclotted cream
# t0 T* G5 h% m4 w% I1 S5.39.217.76For the crumble topping
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; A) {4 Q, x$ p, F1 X1tbsp chopped pistachios
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1tbsp nibbed almonds: T' ]# |2 y0 L+ U
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1tbsp demerara sugar5.39.217.76" V/ N, z2 v1 E7 Q3 s8 @0 `
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1tbsp rolled oats
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. s4 W" C& c3 W4 r! t& s5 d1tbsp desiccated coconut
9 d( v9 I1 D: _! X) W9 [% j公仔箱論壇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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2 \/ K# y+ d$ [! H* x/ A5.39.217.76
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