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

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Strawberry soufflé with crumble topping and clottedcream( [: M3 B! ]5 }8 g" ]# o
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: B8 y- s+ m; d! T+ N5.39.217.76Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
7 `. u6 x% c( E' s5 xtvb now,tvbnow,bttvbIngredients
+ p& U, ~# E3 g5 o) I3 e) }% Y* KFor the soufflétvb now,tvbnow,bttvb; @) x& s$ J( o/ o$ ^3 J
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  v" Y$ k. M. N7 y0 H: m2 rtvb now,tvbnow,bttvb600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
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1 lemon, juice only公仔箱論壇6 R* g: S  Y! q5 k  r
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2tbsp kirsch5.39.217.76) Y  I, }% n' T
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2tbsp cornflour) {, ~# W5 T. D$ ^" [
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  j" M; Z2 @, g: K+ |公仔箱論壇10free-range egg whitesTVBNOW 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。& R) b# p4 |/ G
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85g/3ozcaster sugar
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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。" L; Z4 A# x! `# C. L
For the crumble toppingTVBNOW 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。) n6 ~7 {+ x# Z: _0 H8 i' z* L
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8 j  M7 Q$ i3 a( I& {  l7 B: u! f! P1tbsp nibbed almonds
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1tbsp demerara sugar
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( H) X% x! I! b6 G$ G$ C1tbsp rolled oats
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  R- _  y! Q% z" C1tbsp desiccated coconut
. a. I' |8 g7 c2 l& B5 Ltvb now,tvbnow,bttvbPreparation method公仔箱論壇% H7 E0 `6 \) \6 k, V9 T

• 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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