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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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公仔箱論壇/ W5 U2 m" C9 K
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
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# o, e9 d1 ~$ M5 Z: B  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。For the soufflétvb now,tvbnow,bttvb3 W$ E2 ?& b. M2 N( b
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- x: B6 r$ b6 t# J6 V: f, 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。600g/1lb5oz strawberries, hulled
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4tbspdemerara sugartvb now,tvbnow,bttvb1 u, L" \  l: Y- z
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1 lemon, juice only
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$ x8 M5 n2 m: o. [, H1 Y2tbsp kirsch
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- a* m% f* e  Z- _+ h5.39.217.7610free-range egg whites! S7 E, U5 O4 q$ Y9 g$ P: `
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: ~. O. b+ Q- W) ]5 T( g5.39.217.7685g/3ozcaster sugar
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" T, ]& K6 i  e: C* k% B3 |225g/8ozclotted cream5.39.217.76# E" Z' k  }4 `' p2 Q, x. X8 j
For the crumble topping
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" s' }9 x, G% {% q1tbsp chopped pistachios
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1tbsp nibbed almonds8 e; X3 C' d7 ]7 X' n+ z
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1tbsp demerara sugar
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2 ^; K( G& Q2 P, i  B( {/ V1tbsp desiccated coconut5.39.217.766 s( _( N1 S8 G, i
Preparation method5.39.217.760 Y; |2 h4 G. Q6 u- m& x3 i

• 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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