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

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Strawberry soufflé with crumble topping and clottedcream公仔箱論壇- ~* `6 G2 p( W, r
公仔箱論壇* K/ V3 x8 p, _- Y/ ?

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5.39.217.76+ s/ a9 B! f8 P  h  \
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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For the soufflé5.39.217.76, D/ n: q7 k4 |. q7 G2 w
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600g/1lb5oz strawberries, hulled
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2 A0 N+ Q0 y8 V9 l5 QTVBNOW 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/ d# ?2 u* \" x" C% N; c/ Y
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1 lemon, juice only6 Z" l& ]7 q* U7 l3 C
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+ F! b) G; M4 x, U# {4 _+ Q5.39.217.762tbsp kirsch
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2tbsp cornflour
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10free-range egg whitesTVBNOW 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。- f, b4 d  K$ M8 j" ?5 U% X: j
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85g/3ozcaster sugar
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225g/8ozclotted cream5.39.217.762 y7 U6 d( S  G4 y9 s0 `. ?+ X
For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb8 H/ m$ K5 t5 `: A3 {
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* k  n: Q, f0 z$ U8 u2 r5.39.217.761tbsp demerara 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。# Q' @! x% R2 T
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7 @$ Z8 ?+ K! L2 g公仔箱論壇1tbsp rolled oatstvb now,tvbnow,bttvb8 B! ~3 i! D9 _- p
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. a! H$ \; l( `8 Z: o, N# {$ CPreparation method) b) l& B7 @, R& R+ P3 D

• 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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