[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  S$ r, p/ w9 B# L( @5 m
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  f( V( {6 q2 [$ _! Z  q3 ?5 X  Q- O# Z公仔箱論壇( ]6 Y" J  Q6 o& a, w
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
/ A, I' p9 M& wtvb now,tvbnow,bttvbIngredients
/ u3 i8 O+ g' B" U4 N0 T公仔箱論壇For the soufflé
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600g/1lb5oz strawberries, hulledTVBNOW 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。) ]7 V3 D1 j0 g4 \5 z1 Q) _5 L
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4tbspdemerara sugar
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2tbsp kirsch9 Y* a$ S. v9 B( g2 ?+ ?
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. w9 k! M. h- N% z2tbsp cornflour
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10free-range egg whites8 a" Z" n2 I5 [$ L, j- V6 f* _( p
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85g/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。! O: N2 K" I& {$ }. d5 n' Q. _
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225g/8ozclotted creamTVBNOW 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" j  O% ?3 p/ v. U  E0 a; f% H
For the crumble topping5.39.217.76: O0 o4 q2 Y9 D: ~; K; X
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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。# H4 E. H/ d* _
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1tbsp nibbed almonds
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1tbsp demerara sugar$ F% _( }  X$ S2 k6 t
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1tbsp rolled oats- g* I9 J5 d* k3 ]1 x: U
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1tbsp desiccated coconut
" b$ ?- @! X! {  xtvb now,tvbnow,bttvbPreparation method公仔箱論壇# F9 S. a) K7 {& X5 T8 p$ p

• 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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