[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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- O- B2 D% _- I% k7 c公仔箱論壇7 t9 B5 e8 @9 G( ]& [0 F
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。6 H5 L0 T# T1 Q0 t
Ingredients公仔箱論壇* [! r( ?8 ]$ u" p5 O$ w
For the soufflétvb now,tvbnow,bttvb2 @$ E  P" `  m1 E. Z* W3 B
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2 Z# y! b0 T/ F5.39.217.76600g/1lb5oz strawberries, hulled! B% V" a" o6 g6 I
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! _5 Y" Q( h4 l: f6 M7 \1 f公仔箱論壇4tbspdemerara sugar
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1 lemon, juice only9 a2 g8 s5 v( Z( b
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+ L4 e0 f" b. v8 Q9 \0 ?  p: G公仔箱論壇2tbsp kirschtvb now,tvbnow,bttvb$ z$ @  ~; L) c+ a& ?6 p
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3 d2 }8 f1 b: K- T1 P  e7 s公仔箱論壇2tbsp cornflour
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* B' H; p, n) N" l, |. _5 N10free-range egg whites
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85g/3ozcaster sugartvb now,tvbnow,bttvb: ?9 a+ ^# P" |, D' W
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225g/8ozclotted cream
- I% E- N* n( N" n) NFor the crumble topping7 I! r: Q4 _# F+ y- T+ e1 [
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! M3 W) x& Q: bTVBNOW 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。1tbsp chopped pistachios
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1tbsp nibbed almonds% S0 p1 }, P% ~
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1tbsp demerara sugar
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$ d" h8 b( e7 k2 `, h1tbsp rolled oats
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9 K  o- r0 _5 T. @" e1tbsp desiccated coconut
; Z* p8 |0 y+ VPreparation methodtvb now,tvbnow,bttvb8 i. U# R% n1 }$ c. M; F* A4 \

• 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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