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

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Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇# c- i: Y- P  U5 b: v4 [
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。% t9 ~- R# N( o) S5 I9 A% ]7 {# K
Ingredients
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600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar$ l7 t; s7 z1 F1 v0 s1 H( ~5 I7 D
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; }9 `0 x- t$ Q$ g+ u3 Z2 `, Z公仔箱論壇1 lemon, juice only
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3 x+ S8 E( I! E; J) k& e2tbsp kirsch/ e1 Q6 u& F1 y7 ?1 _# c% ]: y# s
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/ R) y- i4 J1 |0 l5 S9 B5.39.217.762tbsp cornflour
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85g/3ozcaster sugar9 B0 }' N+ [) l8 g2 I; t, f
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+ [2 J, W2 m6 a8 f- }* j& c225g/8ozclotted cream
7 J. B0 i( M3 H! f: e# P- p公仔箱論壇For the crumble topping
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" V; ^$ I  p6 P6 O5.39.217.761tbsp chopped pistachios
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1tbsp nibbed almondstvb now,tvbnow,bttvb  M: G6 U2 F. i
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+ W" |& t( d, }( Z& P3 N$ O5 P公仔箱論壇1tbsp demerara sugar
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1tbsp rolled oats
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# D! T+ T* b: w2 ~. |9 J- }6 \9 O! u5.39.217.761tbsp desiccated coconut
0 _7 }9 S$ o' N" v4 [  }tvb now,tvbnow,bttvbPreparation 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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