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

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Strawberry soufflé with crumble topping and clottedcreamTVBNOW 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 Q6 D8 l/ T$ l. r7 T, Y, S" C
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 U( K4 J  l* K- F" f) ?7 I, u0 ?: v
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
6 K. T: ?3 O: M& X, n* bTVBNOW 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。Ingredients2 G" [/ k) u% Y7 t- j; V1 O
For the soufflétvb now,tvbnow,bttvb1 @1 \* z) g$ J1 u2 {" `
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600g/1lb5oz strawberries, hulled' g1 M5 Y/ W* m, e8 u
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. a( Z$ l" S; a' O5 Stvb now,tvbnow,bttvb4tbspdemerara sugartvb now,tvbnow,bttvb! g4 J, B& _7 ]% Y
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* f7 B  J2 A8 N) e  [7 [! d5.39.217.761 lemon, juice onlytvb now,tvbnow,bttvb. E8 {% u  t) [) }* p1 v2 C* Z- F
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2tbsp kirsch
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4 s. r: U. }- e0 @tvb now,tvbnow,bttvb2tbsp cornflour
+ ]" Y0 g1 ]$ M5 y·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。; W8 ?0 P$ n5 _0 X9 d; i7 R
10free-range egg whites+ n2 G+ h8 u4 O1 R  }6 g) h
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* L2 v  {( \6 c: _, b3 X9 A+ `85g/3ozcaster sugartvb now,tvbnow,bttvb* z, j3 m) @; W. h+ f; {
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9 f6 P6 X# k, X- B' ~2 c. c225g/8ozclotted cream
  K  T6 [9 v, z( {, r4 S$ @For the crumble topping9 n! r' X- i) B. v
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1tbsp chopped pistachios' E6 G' R; E7 u9 J1 z
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! X  E2 ?! T* h* Z0 s5.39.217.761tbsp nibbed almonds
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0 R  y1 Z/ b( {* T9 W& P# K公仔箱論壇1tbsp demerara sugar; w( x2 v* ]/ D8 F9 N# r& @
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1tbsp rolled oats5.39.217.760 u! I1 ?9 J7 ?8 V, [5 M. |
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0 C9 m% J6 u! `5 B' R7 ?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。1tbsp desiccated coconut3 H( j. `1 }! N4 k5 @
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.

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