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

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Strawberry soufflé with crumble topping and clottedcream
0 \. l+ E; y, h4 [5 z5.39.217.76
6 ~/ f0 S) Y+ _+ b9 {7 w: Gtvb now,tvbnow,bttvb
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+ K8 x* H, R# r) @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。Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.8 A3 q6 }$ T, [' H( X: H+ r
Ingredients
2 J# V* \& w0 ^! L" q7 fFor the soufflé' q: y% E, a; ^  _8 m' z
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* T% q) g! J3 X( i1 T# d3 {4 n* m5.39.217.76600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb. |; t/ U' @/ |6 L$ c! M0 k3 M6 V+ R
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2 r+ d+ e# N0 M0 \0 A5.39.217.764tbspdemerara sugar- z5 f& b: Z2 s+ Y& l5 N9 i
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1 lemon, juice only
$ I8 A9 S$ Q8 |- X7 e% U5.39.217.76·
! j0 X( {+ U3 c$ s2 @公仔箱論壇2tbsp kirsch5.39.217.76$ D& W, G& T5 E
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3 ]  [: m2 y$ l. z8 Y, 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。2tbsp cornflour公仔箱論壇1 m1 |, _, ?: p' _3 s
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2 ?! S. D% G0 H) T1 S5.39.217.7610free-range egg whites
2 T& |& y- v' V) |$ UTVBNOW 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 @9 \3 M8 J8 Y' i, |2 y. w公仔箱論壇85g/3ozcaster sugar
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225g/8ozclotted cream公仔箱論壇$ d! @( G$ o# Z$ E0 T7 ~
For the crumble topping
9 s8 z( o" q( `) [6 U; f! E( s·
" T6 b  L' C* x1 ~. D! |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 chopped pistachiostvb now,tvbnow,bttvb7 p  i+ g* O0 O8 u. k. r- h2 r$ Q
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$ z3 h4 P, `7 d0 Z+ i公仔箱論壇1tbsp nibbed almondsTVBNOW 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。" c  J( c  v- p' q# t
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1tbsp demerara sugar
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) n! T3 L. _$ \tvb now,tvbnow,bttvb1tbsp rolled oatstvb now,tvbnow,bttvb4 f- `9 ~. r) s0 e" ]
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1tbsp desiccated coconut. A* m- R, i9 O! v
Preparation method1 P8 j, M+ O0 t3 P) S  f

• 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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