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

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Strawberry soufflé with crumble topping and clottedcream
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7 s' Z8 k( T$ L) {0 P公仔箱論壇5.39.217.76, W$ e% C7 I3 C! H

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( {. `* `) v8 ?2 CTVBNOW 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。5.39.217.76( C9 m8 @5 X; U: J: t
Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.tvb now,tvbnow,bttvb; X! o$ h. O- Q, y$ H/ l
Ingredients公仔箱論壇% V/ |2 x* H8 N$ N0 M6 M
For the soufflé公仔箱論壇# Y+ D4 V2 ?9 O' F. m
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) f; I( o8 C" p& O600g/1lb5oz strawberries, hulled公仔箱論壇& t* \/ z( B& x
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4tbspdemerara sugar
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1 lemon, juice onlyTVBNOW 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。( p( k9 P5 K- V  f, n' F
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7 W' `. ]2 U) R! v2 v) j3 mtvb now,tvbnow,bttvb2tbsp kirsch
1 Y" @4 G/ w+ f6 g% ]& cTVBNOW 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。·
* E, _% O. `- u# n- Q* Z7 {+ h. T# H5.39.217.762tbsp cornflour. _6 I4 F& S- k
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, Y3 @& x0 J. q3 b9 j10free-range egg whites
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85g/3ozcaster sugar& w- f3 M% q, P# I* c$ z
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! N8 b$ E  p% U& Z3 sTVBNOW 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。225g/8ozclotted cream
0 R' p/ Z' w$ {1 k5.39.217.76For the crumble topping
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, b8 ?8 ]/ P! d+ T7 Q6 \tvb now,tvbnow,bttvb1tbsp chopped pistachiostvb now,tvbnow,bttvb% B2 u8 e, l# B! `; \8 ~* ~
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1tbsp nibbed almonds5.39.217.765 k' J& W, C! N1 m) }8 Q5 t' B3 [
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: d9 t7 n# _& o8 s: x1tbsp demerara sugar
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& Z' l8 `! v1 r; I8 l+ \5.39.217.761tbsp rolled oats' @4 {9 w$ D7 ]7 O+ j- H8 C
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1tbsp desiccated coconut
" v/ p0 t! h1 [5 q* L" s* jtvb now,tvbnow,bttvbPreparation 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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