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

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Strawberry soufflé with crumble topping and clottedcream" n5 C% x8 Z: A+ I. |) Z* v
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5.39.217.76/ i7 [9 |$ @: P1 s6 ^: ~/ ?, A
公仔箱論壇: F) R( N# P) P4 D

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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.. Y* D% P+ K  y8 _& s" J, ]
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For the soufflé公仔箱論壇+ ~  x/ ~' {: f
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600g/1lb5oz strawberries, hulled5.39.217.766 I4 _) G& u6 |4 f
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9 F0 b2 O# P2 J. L0 [4tbspdemerara sugar5.39.217.76- q) @; Y5 K# Z' G% H
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1 lemon, juice only5.39.217.762 J' x* P# E% o! q1 i+ @
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2tbsp kirsch公仔箱論壇" l, F3 o6 P& p: c
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: v& p, N6 _% b/ x7 R, x- @公仔箱論壇2tbsp cornflour
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# `+ \6 P4 F; ]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。10free-range egg whites
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) ~/ p+ L# \8 Y' e' H& n( Z# F85g/3ozcaster sugartvb now,tvbnow,bttvb) `' O% @0 K2 I! e4 ^/ E! ~
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225g/8ozclotted cream: _$ W. R% O# l- T% y8 n2 k% s
For the crumble topping: h5 h: P3 ~( Q3 p0 `7 u) [
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  T& f0 H& }4 ?( g, t  m8 l1 ETVBNOW 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 pistachiosTVBNOW 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 N/ D5 S: P& ~8 O% K  [, K
·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。2 U- ~% }  e1 \1 F; |. i
1tbsp nibbed almonds
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" D! X+ j& c- N. |+ _. P- tTVBNOW 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 demerara sugar
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1tbsp rolled oats
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1tbsp desiccated coconut
: V  i6 ~8 R* J6 t% p* l" mPreparation 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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