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

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Strawberry soufflé with crumble topping and clottedcream2 |3 r8 e* ?' m9 T( {6 `8 p% Z

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: g4 H) a* H$ m% Y5 B8 f; _! r/ r公仔箱論壇
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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。: u' D1 M5 J& V( m9 f6 Z( R' z
Ingredients公仔箱論壇' V9 K4 ^2 l) |& b1 k
For the soufflé
3 B5 o/ a; J" @公仔箱論壇·5.39.217.764 k+ M% y; x% g8 n: r" G  F+ X1 J
600g/1lb5oz strawberries, hulled5.39.217.76+ |* A8 m8 j) M4 i  Q# [
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4tbspdemerara sugar
4 ~8 w: ~1 n9 G1 P: }+ YTVBNOW 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。·
/ }" D$ o* f( F1 X3 _2 m4 jTVBNOW 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。1 lemon, juice only
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2tbsp kirsch
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: Q7 S6 v/ r& A% M/ R% g  GTVBNOW 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。2tbsp cornflour5.39.217.763 B1 {2 ]8 Z. Q8 M+ `
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6 D$ Y$ z$ |& E; b5 `) z6 PTVBNOW 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
$ h( l! [1 P) N/ ]# n" E& 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。·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。- K  e% V  c( \
85g/3ozcaster sugar
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225g/8ozclotted creamtvb now,tvbnow,bttvb  ~  \/ d$ V9 @4 \
For the crumble topping
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1tbsp chopped pistachios4 N3 C5 [4 {2 ^
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* e. B! `0 L4 @, C+ L6 b4 s  ~) j. m5 A5.39.217.761tbsp nibbed almonds
& J+ v# r7 s$ K& ], ]& Y+ QTVBNOW 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。·4 d% `: \6 q  C5 M' I
1tbsp demerara sugar/ T/ V, G: h5 I
·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。) r4 t, U8 H' q: E1 N1 i$ w
1tbsp rolled oats8 b6 u* H' G" ~3 S# A* ^
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1tbsp desiccated coconut5.39.217.761 |7 b4 F9 L; A, l9 X
Preparation method& c" s* Q9 `. M

• 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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