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

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Strawberry soufflé with crumble topping and clottedcream
9 U. M6 \, ?9 q- _公仔箱論壇
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.
( }) ~6 H# _6 o  GIngredientsTVBNOW 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。) I7 p% c3 z2 p, u: s
For the soufflé
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600g/1lb5oz strawberries, hulledtvb now,tvbnow,bttvb2 z7 V' a) D4 e
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4tbspdemerara sugar
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4 [8 m' Y4 ]# Z0 C* y7 y9 Y1 b# i1 lemon, juice only6 Q- \) U0 w# u0 v  e! T
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% J8 Q, s1 Q& s! b& i% `1 `4 r3 r2tbsp kirschTVBNOW 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。1 h6 @  w% N/ E
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2tbsp cornflour
$ s0 K  |9 e2 [' g0 ^# h2 K5.39.217.76·: r+ {$ N) }8 K2 U" M) m
10free-range egg whites
' \1 o. I; a0 C$ I, o/ R公仔箱論壇·
! u3 a9 a5 a2 u$ b+ a85g/3ozcaster sugar
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225g/8ozclotted cream
7 r& I  }. }5 x* V. j" Ttvb now,tvbnow,bttvbFor the crumble toppingTVBNOW 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。' o( W) {' q- M' U) h
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( _8 W7 K6 ]: Z4 f+ ^0 u4 D1tbsp chopped pistachios
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1tbsp nibbed almonds
2 W- @; y# U( @1 T+ {tvb now,tvbnow,bttvb·5.39.217.760 o: N( i# V3 A( G# R
1tbsp demerara sugar
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1tbsp rolled oats# o: H. q6 H! `1 n! `1 m
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) G" L, x, j7 O1 Y& r5.39.217.761tbsp desiccated coconut
/ _/ ?* O3 k7 ~& V$ mPreparation methodtvb now,tvbnow,bttvb: z9 a, b3 Z) A# J" _, G: \) k

• 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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