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

oopsyalicia

Strawberry soufflé with crumble topping and clottedcream
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9 Y- e0 u9 q# o5.39.217.76
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Makethe most of the strawberry season with Michel Roux's recipe for a decadentsummer soufflé.公仔箱論壇8 x( n. ?/ \8 f8 [
Ingredients5.39.217.76& y) s* B; y0 M0 R8 g+ ~9 U+ Q
For the soufflé
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600g/1lb5oz strawberries, hulled
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* P0 D6 U5 k; i8 i2 o4tbspdemerara sugartvb now,tvbnow,bttvb) p4 U7 D& w6 m- N) O
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1 lemon, juice only' J( n" Q+ S4 o
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2tbsp kirsch
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( u5 h+ a5 W+ R2tbsp cornflour
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10free-range egg whites2 ~" t" L. ~8 d/ |
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85g/3ozcaster sugar/ T( m' g7 p% j
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+ f0 J& y+ R7 i0 s) W8 ]: 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。225g/8ozclotted cream5.39.217.761 o9 A" \; S% u2 x7 G
For the crumble topping
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1tbsp chopped pistachiostvb now,tvbnow,bttvb4 @9 R% K0 s4 p& \
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1tbsp nibbed almonds
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+ H; ^+ T/ p( z& B+ s& t公仔箱論壇1tbsp demerara sugar
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7 W/ y3 s1 j3 v" w+ ?$ C1tbsp rolled oatsTVBNOW 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。4 i, j1 ]4 W1 h6 k4 C. q8 I& B
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3 J. |+ W! s- f1 P& ^1tbsp desiccated coconut
, i+ ~4 h' B) v, e" ftvb 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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