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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
: l# `& Z/ S7 K
$ W2 g7 R2 {5 F- N5.39.217.76. b0 ]! p; e7 k. i
# N$ x7 a; ~% a
5.39.217.763 i" M# G4 T3 T5 M" K. V4 Q0 m
公仔箱論壇* m& q9 C7 W0 `' r9 ?

; p. l" _' Q' o& L0 _2 O' RMakethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb& ]( Y$ p4 l, G* L8 n
Ingredientstvb now,tvbnow,bttvb& f$ N. e5 A* p. O9 q" n0 |  B
For the soufflé  m5 G$ O4 i1 ]
·
# D8 g* U' q1 D) K7 A600g/1lb5oz strawberries, hulled5.39.217.76" X& Y: x3 P6 f+ n
·
7 @: `. x$ e6 g! O8 c/ o$ F! g+ H4tbspdemerara sugar' E* U4 s' Z* Q% C, U( ~9 B
·
7 I! H7 m6 ~' N/ [  `+ a  d1 lemon, juice only) \# j  S4 X  |6 l
·
: S6 t( f8 R# \" |2 V: t公仔箱論壇2tbsp kirschtvb now,tvbnow,bttvb7 |) G9 f4 z( o$ ~) w% S
·5.39.217.76) g2 I8 [3 `- b3 }5 n* V
2tbsp cornflour" u0 R8 s0 }) d* u
·
; V2 T3 J+ J1 A7 s% \$ Utvb now,tvbnow,bttvb10free-range egg whites
' I3 `( h* n* _9 Y5 g  ?5.39.217.76·: a  T! f& G3 I- j$ y" L7 K
85g/3ozcaster sugar: M, Z3 n+ d% t$ I
·5.39.217.767 [, |* _0 K8 M2 O: Q/ J
225g/8ozclotted cream5.39.217.769 O& Q  M' h& @& ~: }8 D% D3 B
For the crumble topping
) r4 q2 z5 Z3 ?' u/ T! P·
$ I9 _& W0 \3 W# Y, u5.39.217.761tbsp chopped pistachios
: J3 x* V) Y& F8 mTVBNOW 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。% \" f9 P  c9 i: s
1tbsp nibbed almonds3 w( h- ]; e' o3 |, j" l  z4 m
·
  W( J: ?  X+ _& M% p5.39.217.761tbsp demerara sugarTVBNOW 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。3 q* j/ f' x& S& e8 q4 u
·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。6 c. c' ~: h$ _: C% ~+ V# a. D
1tbsp rolled oats
8 Q. Y% B0 O; b1 G8 b9 ZTVBNOW 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。·
: A0 H, ~3 T6 ?3 q/ W/ B. P1tbsp desiccated coconut
1 p4 J! U8 I! Q; M6 Y& BPreparation methodtvb now,tvbnow,bttvb  T6 u$ q% }- @

• 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.

, v! b7 J4 F: ?  I- V7 }. M4 L

# b6 O  V  p( C  B  k" m/ A
$ t2 n! Z+ c; i* `8 N+ otvb now,tvbnow,bttvb3 s6 u. J! ]1 F+ i  y