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

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Strawberry soufflé with crumble topping and clottedcream5.39.217.76! M# L; V; g5 U4 P2 B$ ^7 \" b+ ?

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5.39.217.763 X7 f* _7 n) W, E

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1 _% z% \! ]  i8 K9 r5 r公仔箱論壇Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
$ J, |2 j0 Y7 c# {1 y% ~6 I& W5.39.217.76Ingredients4 i' z, h- M/ p0 g* |0 g
For the soufflé
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; s( C+ {8 D; m0 r9 ~6 R3 w5.39.217.76600g/1lb5oz strawberries, hulled
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4tbspdemerara sugar
* |: a# `; l7 B& Y) L5.39.217.76·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。  F1 Q8 l1 A2 E/ l
1 lemon, juice only
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2tbsp kirschtvb now,tvbnow,bttvb4 _$ j* I: Q- a
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2tbsp cornflour8 B( S1 t( ]3 I% i  n- [9 f1 k
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10free-range egg whites5.39.217.76) o$ c: V* h/ d6 U; X: q" v* }
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85g/3ozcaster sugar# C! a6 y; U9 K; U( }/ ]" Y1 P
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225g/8ozclotted cream
: _3 U" R2 |# k' F; W) H$ P, ctvb now,tvbnow,bttvbFor the crumble toppingtvb now,tvbnow,bttvb: N% _# j' N0 Z" k7 Q+ Q- [2 y
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1tbsp chopped pistachiosTVBNOW 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。  ]: z0 u: R* g0 X
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4 V1 a  a/ V$ h! P4 ~4 ?5 A1tbsp nibbed almonds
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1tbsp demerara sugar
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1tbsp rolled oats) G' x! E) B- t$ Y) x: V8 Q
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1tbsp desiccated coconutTVBNOW 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。5 o: G( ]' v& g! q5 o. Y8 F
Preparation methodTVBNOW 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. F4 ]6 X6 n# r

• 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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