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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76# Z6 A2 w& B+ ]- S5 x
5.39.217.765 [5 J  m4 z+ r0 h4 q! v
5.39.217.760 L; T8 S: G" w
公仔箱論壇( s: [- o) f/ i) e

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  |7 J- p. `, l- y公仔箱論壇
% F# G/ n% }8 @5 ^' X7 Q) MMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.7 T; p0 `. S% p2 G/ B, ^8 ~
Ingredients
* e, r$ I: j* x/ `3 W- d. ]. wtvb now,tvbnow,bttvbFor the souffléTVBNOW 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。+ S. ]6 z5 h  L6 y6 ?
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# A  q3 B% T6 c5 \, M  L公仔箱論壇600g/1lb5oz strawberries, hulled7 u0 Q* L! U" K! d2 v
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- H/ W% u# ~9 f! F* Btvb now,tvbnow,bttvb4tbspdemerara sugar
/ u9 V. @. s- {5.39.217.76·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。! L2 n" t: d; x: F! `
1 lemon, juice onlyTVBNOW 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。0 u0 ?& q! W& Z* g% u- b2 u
·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 o' s2 w; t+ S2 t( y/ s, h
2tbsp kirsch5.39.217.76. j$ e- Z- a+ E( C* `* n
·tvb now,tvbnow,bttvb$ S3 I: A4 x0 k4 }4 q6 D# D
2tbsp cornflour
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10free-range egg whites
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0 ~: d- Z; K# U4 m5.39.217.7685g/3ozcaster 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。$ P0 a, c1 g9 a
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  U2 ?# T( X0 u, P# m0 V公仔箱論壇225g/8ozclotted cream5.39.217.76$ u) ?8 m, ]  d, A6 }' k! k1 c1 c
For the crumble topping
2 B; @$ V2 {0 E) ^! `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。·
8 e9 f% r- M; j7 Y+ v% |" VTVBNOW 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 pistachios7 `& G! i/ B$ S2 ~8 X
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1tbsp nibbed almonds
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1tbsp demerara sugar
7 k2 f1 O0 ?' u% stvb now,tvbnow,bttvb·
1 E+ x( B0 b" b1 X; mTVBNOW 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 rolled oats
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1tbsp desiccated coconut
5 I9 e; \5 O4 mTVBNOW 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
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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.

" o5 |5 p7 V5 {% q tvb now,tvbnow,bttvb$ P0 X. }3 [" O4 k' m
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