[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,bttvb: T) n: d: J! h5 W, j, C! @4 {
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! P( r7 a: Q2 `4 C' Rtvb now,tvbnow,bttvbtvb now,tvbnow,bttvb7 |1 Q' j& O% J7 \$ p6 b: L
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。5 u- h6 z- ^4 ?& S, z9 q. _6 ]
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.5.39.217.769 ~" v- w1 L% H, x. M, t6 c3 n
Ingredients
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600g/1lb5oz strawberries, hulled5.39.217.76; W: }2 O7 q( Y& Z- B
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4tbspdemerara sugar* z( U2 h  t% d0 b2 Z
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8 y1 g9 M# ^( n% X/ i1 lemon, juice only5.39.217.76$ l3 \0 x, {6 H8 m& S3 l
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, F+ M9 n8 V1 x3 C; t5 w: J2tbsp kirsch# c) j8 d. ]; w$ o( |7 z- j* @1 U
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2tbsp cornflour3 s- M0 h8 F0 R3 _; a, \
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3 u8 w4 X( @' m3 Q, V+ u) V, L10free-range egg whites公仔箱論壇5 l/ |1 u: A/ T- `5 t  Z0 g- c
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85g/3ozcaster sugar5.39.217.76! w$ @/ G/ O7 x5 Z+ r& H
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" U- p$ J3 F; `3 B9 Y, p) ~5.39.217.76225g/8ozclotted cream8 l) y& l' c9 C1 e* h) l
For the crumble topping1 L! q4 e  T$ r3 x9 ~0 k2 E2 h
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$ c- P: A7 N8 M3 @, t2 }' R1tbsp chopped pistachios$ Q( C) t2 a% c& A0 z8 E
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& d+ {7 w2 [4 @) J) u1tbsp nibbed almonds
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6 J6 q# ]6 H% _7 xtvb now,tvbnow,bttvb1tbsp demerara sugartvb now,tvbnow,bttvb+ V$ r! t4 t; j, M
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1tbsp rolled oats# r4 A( j$ d$ ?; l( |
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; S/ w. w- A5 f* a5 Y公仔箱論壇1tbsp desiccated coconut
1 z; Y$ E! J* D5 {  PTVBNOW 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。Preparation method' t- ?' e8 H1 T* U

• 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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